|
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 pork hot holding in hot box and measuring 123F. PIC stated it had been in hot box for 30 minutes. CDI - pork was reheated in oven until 170F+ throughout. |
|
42
|
0.50
|
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 ramekins stacked as clean but with standing water inside.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed long metal paddles stored behind faucets of 3 compartment sink. |