|
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) Observed hot foods on right side serving line holding under 135F. Staff Discarded foods. CDI
3-501.16 Maintain TCS foods in hot holding at 135F or above. P |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed floor tiles scaling with lime and several areas were the paint has scrapped off of wall in the dishwash room. Physical facilities shall be maintained in good repair. |