|
19
|
0
|
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 noodles in tilt skillet with a temperature of 117F. PIC stated that noodles were cooked earlier and will be reheated prior to service. All other food items were holding at 135F or above. CDI - Asked PIC to reheat noodles to 165F or above and then hold noodles at 135F of above prior to service. Noodles were reheated to 175F. -0 points- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of chlorine sanitizer with damaged and faded labels. One was no longer completely legible. CDI - Recommended to PIC to relabel bottles for easier identification. -0 points- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed coving tile broken and missing in walk in cooler. PIC stated that a work order for repair has already been placed. -0 points- |