|
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: Rice on serving line 122F. CDI-reheated to 183F. Baked potatoes 134-135F various. CDI- reheated to 184F |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean HVAC vent in dish machine room
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace missing light cover and missing/burned out light bulbs in light fixture inside dry stock room. |