|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain all hot held foods at 135 F or hotter - P Observed cooked chicken at 105 F hot held in top of oven. CDI- reheated to above 165 F |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cool TCS foods using approved and effective Cooling Methods - PF Observed salads at 64 F in walk in cooler in closed plastic containers. CDI- opened |