|
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) Chicken in warmer was 124 degrees. Hot hold potentially hazardous foods at 135 degrees or above. CDI- reheated and adjusted temperature of warmer. Thermometer inside of unit was showing an increase from 125 to 145. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15; Core; A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Hot water dish machine rinse (not final rinse) is required to be 160 degrees. Gauge is reading 134 degrees. |