|
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 observed beef crumbles on nachos in warmer < 135F. CDI- Food item was served within 15 minutes, not exceeding 4 hours. Instructed PIC to not pre assemble nachos. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed one unlabeled spray bottle of degreaser in chemical storage area. CDI labeled. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
'4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C observed dish machine flooding floor with water due to water exiting machine under front door of machine. Repair. |