|
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 terriyaki chicken and fried rice holding hot below 135F. CDI-both items voluntarily discarded. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water heater being replaced in facility during inspection and no hot water available. PIC voluntarily closed facility and ceased cooking until water heater is up and running. |