|
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 chicken on line steam table < 135F. CDI by reheating to 165F for 15 seconds. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - Dry storage room needs more lighting. |