|
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 Chicken recorded below 135F in display case (see chart). CDI- Product discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf One pizza made at facility not dated. All other products had good date marking. No points deducted. CDI- Product dated. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. High-temp. dishwasher is properly working (as strip turned black) but wash and rinse gage are not reading temps. Repair gage to read temps. |