|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water at front area hand wash sink. All other handwash sinks observed with > 100F water. Repair hnadwash sink. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce with meatballs in mini-steam table 90F. CDI reheated to 165F for 15 seconds.
Reheat foods to 165F prior to placing in steam well. |