|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. One container of cooked zucchini not being maintained under temperature control. CDI- PIC had removed and reheated above 165F. All other items maintained at or above required temperature. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue in and on shelving and under equipment, and storage containers. Cleaning needed. Repeat |