|
19
|
1.50
|
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. Foods being held hot shall be maintained at 135F or above. Observed two pans of green beans below 135F (see chart). CDI by reheating both pans to above 135F (see chart). |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels - PF. Foods that are packaged in the establishment and made available for self service shall meet specific labeling criteria. Observed salads and fruit and yogurt cups made available for self service without labels. CMS is working in conjunction with the Health Department to resolve this issue. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, and food debris. Observed one fan with dust on the caging. |