|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P ***Observed five fish sandwiches on the serving line that were 110F. CDI, fish sandwiches were reheated to 172F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P ***Observed a container of slaw on the serving that was 46F. CDI, PIC put the container of slaw in the reach-in freezer and it was checked 20 minutes later and it was 41F. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. ***Observed a leak below the 3-compartment sink. |