|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheddar sauce being held below 135F in steam well. PIC stated product prepared @10:30am. CDI: PIC reheated product(170F). Observed chopped chicken being held below 135F in warmer. Product prepared @12:30pm. CDI: PIC reheated product(181F). |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed base coving separating from walk-in cooler wall in dry storage area. |