|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods that are hot held should be 135F or above. Observed seasoned chicken bites at 124F. CDI item reheated to 165F. Repeat. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Manual warewashing water should be atleast 110F or above. Observed wsah water at 104F. CDI sink emptied and refilled. |