|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed tenders in steam well at 125F and 135F. Maintain TCS foods in hot holding at 135F or above. P. CDI: food added to TPHC |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). Observed White stains on floor under dish machine. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
REPEAT |