|
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; Properly hot hold PHF products; Observed fried chicken stord in hot holding unit (heat lamps) measuring 123-130 degrees F; Products properly reheated and placed in functioning hot holding unit; Doors to unit were observed open during inspection; doors closed during inspection to maintain temperature. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
(general comment)4-202.16 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed two sinks at three compartment sink setup not holding water in need of repair; Observed faucets at both prep sinks leaking in need of repair. |