|
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 baked chicken and hamburgers hot holding below 135F in a hot box and on a serving line (see chart). CDI- hamburgers were placed on TPHC board with start time and will be discarded if not sold within 4 hours; baked chicken was reheated to above 165F (see chart). |
|
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 2 unlabeled soap detergent containers. CDI- labels added to containers. |