High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed meat sauce at 117?F. Corrective action taken; temperature increased.
3/14/2013
Routine - Food
Inspection Completed - No Further Action
Critical - No chemical test kit (chlorine) provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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