|
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 Peppers and onion holding below 135F on grill top. CDI - Reheated to 165F+. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in gasket of low prep cooler. Clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaint air return vent in kitchen on ceiling above three comp sink. |