|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains holding at 122-133F. Refried to 167+F. Observed chicken in oven holding at 109F. Pulled, prepped and reheated to 203+F. Observed pulled chicken in hot well at 118-131F. Removed and reheated on stovetop above boiling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep, dark etches on make line. |