|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Rotisserie chicken 128F, potatoes 128F CDI-reheated in stove |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Cooked sweet refried beans need to be date marked. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Paint or seal raw wood shelf near prep sink.6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace missing ceiling tiles near oven. |