|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed chicken wings on the hot bar maintaining temperatures from 120-33F. All hot TCS foods shall maintain a temperature of 135F or above. The transition time between cooking and hot holds should be at minimum to prevent cooling of hot foods. CDI- wings on hot bar reheated to 190F |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P). Bottles of oven cleaner were observed stored over top of cooking utensils (fryer basket, pans). Poisonous/toxic materials should be stored in a way to prevent contamination of single-use items. CDI-chemicals moved to bottom shelf |