|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Hold hot TCS foods at or above 135F at all times. Observed chicken and beef cubes held in make table steam unit measured 100F and 118F respectively. CDI by voluntary disposal. Turned unit to higher temperature and monitored next batch carefully. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed wet nested metal pans. Facility has little room for air drying equipment. |