|
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: Fried chicken and mashed potatoes holding less than 135F. CDI- voluntarily discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found fries, roasted corn, and crab sauce, lemon alfredo holding above 41F at line. Cold items in this location are surrounded by hot equipment. Refer to temperature chart above. CDI- all voluntarily discarded. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed some spray ports of upper spray assembly clogged with food / refuse. Cleaned while on site. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Opened Gatorade in reach-in with wines at bar. Said to be personal drink. |