|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked wings sitting in pan near fryer at 72 degrees. CDI items were supposed to be on tphc but were not labeled and did not have paperwork for tphc. CDI PIC labeled product with correct times and paper work to put wings on tphc provided. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 and reach in 1 in need of replacement. |