|
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 several items hot holding below 135F. See temperature chart. Ensure all TCS foods in hot holding are maintained at 135F or above. CDI- Steak put back on grill for reheating. Other items covered and moved to hot box for reheat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. Ensure all utensils are air dried before stacking. |