|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed burritos final cook temperature 115 and getting ready to be placed on service line. CDI reheated to 137 since all ingredients from hermetically sealed commercial containers. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Internal thermometer in reach in broken replace please. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
B4-501.15 Operate a warewashing machine in accordance with data plate. Pressure reading on high temp dish machine too high according to the gauge being used on machine reading was off the scale. |