|
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 fried chicken in hot holding unit holding below 135F CDI - PIC stated the chicken was prepared ~10:30 am and will be used up for lunch rush. Chicken is refried before serving and will be reheated to min 165F before plating. Any left over chicken will be discarded by 2:30 pm will be discarded. -1.5 points |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed minor dust on ceiling tiles and top of walls in kitchen area. Increase frequency of cleaning. REPEAT -1 points |