|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and metal containers were not clean to sight and touch even though they were located on the shelves for clean dishes. CDI - moved to the dirty dish side of the dish machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed the blue cheese dip on the hot line at 120F. CDI - reheated onto the stove. |