|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
0 points. 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 Tenderloin 130F in hot box. CDI-Voluntarily disposed of. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
0 points. 4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. There was a stack of single service in the splash zone of the hand sink. CDI-moved. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
0.5 points.4-203.13 - Pressure Measuring Devices, Mechanical Warewashing Equipment: Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch or smaller and shall be accurate to 2 pounds per square inch in the range indicated on the manufacturers data plate. The dial on the pressure gauge on the dishmachine. |