|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Chili hot holding 124F-140F. Maintain TCS foods in hot holding at 135F or above. -P CDI, product stirred. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) Pans stacked together wet. Clean equipment and utensils shall be stored in a covered or inverted, self-draining position that allows for air drying. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floor tile damaged in the kitchen and at the utility sink. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |