|
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: Observed pork being held at 120F, ham 125F, rotisserie chicken 127F. CDI- All items were reheated to 165F and above |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed bean paste not date marked. Repeat. Observed chicken and beans inside walk in cooler not dated. Was told by manager that items were cooked yesterday. CDI-items dated properly |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Regrout floor tiles under cooking equipment and where needed. Clean floors where needed. |