Physical facilities maintained in good repair Observation: replace seal on upright cooler door
09/29/2014
Regular
Capacity, availability, and pressure of hot and cold water Observation: hot water 81*F
PHF/TCS foods receiving temperatures Observation: lettuce arrived at 41-43.8*F in cold cart
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: water temp at handsink 77*F -- PIC has notified Food Service Director
Stored frozen foods shall be maintained frozen Observation: frozen food not maintained frozen in upright freezer
04/28/2014
Routine
Roasts held at a temperature of 130°F or above cheeseburgers 116-126*F -- discard any remaining cheeseburgers at the end of the shift rather than returning to main kitchen
12/12/2013
Routine
Discharge from eyes, nose, and mouth
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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