|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) - P Hot held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 57°C (135°F) or above. Tots and chili observed below 135F. Tots discarded and chili reheated above 165F during visit. CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B) - C Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and
(2) Covered or inverted. Containers observed being stacked wet during visit. Employee stopped and education given on proper air drying. Employee moved items to self draining/drying position during visit. CDI |