|
19
|
0
|
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 - Chicken nuggets on serving line measured 110-128F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken nuggets put on temporary TPHC and used within 20 minutes. 0 pts. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Quat sanitizer at 3-compartment sink measured above 400 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Water added and diluted solution to 300 ppm. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to hose at mop sink. Mop sink only has atmospheric backflow prevention. Either install a backflow preventer rated for continuous pressure, or remove the spray gun attachment after each use. CDI - Attachment removed during inspection. 0 pts. |