|
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 - P: Baked chicken in warmer 127-131F. CDI-reheated to 174F |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P: Gallons of bleach stored with single service plates. CDI-removed chemicals |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Observed sticker residue present on containers stored clean. Be mindful to clean all dishes and containers completely and remove sticker residue. Clean shelves in dry stock room (sticker residue). |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace missing/damaged ceiling tiles in dry stock room.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light in walk in freezer. |