|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) All potentially hazardous cold food must be at or below 45F. Observed raw chicken in prep cooler at 52F. CDI item was move to walk-in to cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment must be air dried before storage. Observed several containers stacked while wet. CDI items moved to dish area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Light intensity shall be at least 20 foot candles in warewashing areas. Observed lights turned off in dish area. Keep lights on during operation. |