|
21
|
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 hamburgers hot holding in hotbox between 110-125F. PIC thinks hamburgers may have cooled down due to frequently opening hotbox door during lunch services. CDI - Items placed on TPHC for remainder of service today. - 1.5 - |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no max/min thermometer for testing high temp dish machine. CDI by education. EHS discussed new requirement for max/min thermometer for testing high temp dish machine. - 0 - |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting. Observed light out in dry storage area. Replace as needed to maintain lighting intensity. PIC has submitted work order. - 0 - |