|
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 pizzas on line hot hold unit stored < 135F. CDI by reheating to 165F. Observed chicken on line hot hold stored < 135F. CDI by reheating to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pans of chili in walk-in cooler prepared on last Friday without date mark. CDI by date marking. |
|
45
|
0
|
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. Observed walk-in freezer temperature of 21F. Ensure freezer is working according to manufatuers specifications. PIC called for service. |