|
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 All hot foods shall be held at or above 135 F. Observed 2 items in warmer box at < 135 F. Foods were properly reheated and unit temperature was slightly increased. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Do not wet stack glasses. Some glasses wet stacked. Gave instruction and separated. |