|
19
|
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 chicken tenders holding below 135F. CDI- Tenders were discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top unit in need of cleaning. Observed tall reach in units in need of cleaning. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at facility. Hot water heater is not working. PIC stated they are getting a new water heater today. Water is only getting up to 60F. EHS will verify to ensure new water heater is sufficient. Facility will have to close until they get hot water. |