|
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 chili hot holding at 119F in steam well. CDI - Chili taken to be reheated; chili reheated to >180F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle with original label for odor removing, employee stated it was bleach water. CDI - Bottle discarded. |