|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P) except during prep, cooling. or TPHC, TCS food shall be maintained at 135F or above.
Rice and pork at 125F in steam wells for service.
CDI- Spoke to PIC about temperature requirements both items were reheated to 165F and placed back in steam well to hot hold, steam well was adjusted to keep temperatures at 135F and above. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in a state of repair.
Gasket on prep top is torn. PIC has ordered the new gasket it just has not been delivered.
0 points |