Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Internal product temperature of hot dogs in pro shop were at 130 degrees F rather than 135 degrees F or above as required. Four (4) hot dogs were disposed of by PIC.
Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
--Buildup of congealed product in the soda nozzle at the banquet room bar. Cleaned during inspection.
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