|
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 - Maintain all hot foods at 135 F or above. Observed 4 chicken breasts on right end of hot hold less than 135 F for less than 2 hours. Items were discarded. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests - Control flies in deli. Observed multiple flies in deli area. Provide adequate & effective fly control. |