|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed slicer with food residue and debris. CDI- Cleaned and sanitized.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces shall be clean to sight and touch. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed scrambled eggs at 118F. CDI- Reheated to 165.3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Hot food shall be maintained at 135F or above. |