Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Reach in cooler without thermometer. Inspector will re-check at the next regular inspection
05/15/2014
Routine
In-use utensils, between-use storage Glov left after used inside container of chips for dispensing. Glove removed to correct. Forks not facing in the same direction. Inspector will re-check on violation at the next regular inspection
Single use glove use Glov left after used inside container of chips for dispensing. Glove removed to correct. Forks not facing in the same direction. Inspector will re-check on violation at the next regular inspection
Roasts held at a temperature of 130°F or above Cheese at 51. Re-arrainge the ice to correct. Corrected at inspection. Inspector will re-check on violation at the next regular inspcetion
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