|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed 3 compartment sink used to store items including broken bottles. Keep the sink clean and clear for use washing utensils. -CDI C. Elmore directed that the sink be cleaned. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed pre-cooked packaged items to be less than 135F at the end of reheating. They must reach 135F/165F within 2 hours. -CDI Items were discarded. |