|
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 cooked flavored burgers (char-meck-a-nators) and ravioli all hot held below 135F (see temp chart). CDI all items reheated to 165F and placed onto steam table. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
NO POINTS DEDUCTED
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles water damaged inside dry storage room with possible leak in need of repair. |