|
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 2 containers of chicken, 3 containers of brown rice, and 2 containers of beans in the hot holding unit with a temperature ranges of 114F to 128F. The hot holding unit had been turned off. All items had been in the holding unit for about 45 minutes. CDI- PIC reheated items back to 165F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area. |