|
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 mashed potatoes and chicken nuggets stored in warmer < 135F. CDI by reheat to 165F. |
|
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 dish machine temperature gauge operating inaccurately. Gauge is reading 140-150F on final rinse. Thermolabel test passed. Passed food thermometer through machine and got a 173F reading. Repair temperature gauge. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
Observed only hot water at handwash sinks (one in kitchen and one in front service area) Cold and Hot water must be available at handwash sinks. Employees are not able to properly wash hands due to water being too hot at handwash sink. (observed 135F). RVR- REHS will return within 10 days to verify compliance. |