|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain hotn held TCS foods at 135 F or hotter. Observed steak and chicken hot held less than 111F. CDI- PIC discarded |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
•7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed working containers of sanitizer and soapy water not labeled. CDI- labeled |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-502.11(B) Maintain thermometers properly calibrated. Observed thermometer 3 F off calibration. VR |