PASTA POMODORO, 4898 San Felipe 150, San Jose, CA 95135 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Routine Inspection | Jan 14, 2010 | 97 |
|
Routine Inspection | Jul 19, 2010 | 91 |
|
Routine Inspection | Dec 29, 2010 | 95 |
|
Routine Inspection | Jul 18, 2011 | 95 |
|
Routine Inspection | Mar 9, 2012 | 96 |
|
Routine Inspection | Sep 28, 2012 | 89 |
| No violation noted during this evaluation. | Follow-up Inspection | Dec 10, 2012 | 100 |
|
Routine Inspection | Jan 31, 2013 | 89 |
|
Routine Inspection | Jul 18, 2013 | 94 |
Violation descriptions and comments
Jan 14, 2010Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
EMPLOYEE OBSERVED HANDLING RAW FISH WITH SINGLE USE GLOVES, REMOVING GLOVES AND PROCEEDING TO PREPARE/ HANDLE ADDITIONAL FOODS WITH OUT WASHING HANDS.
FOOD SERVICES, IN-USE FOOD UTENSILS, SALT/SUGAR, ETC. STORED ON FRONT HAND WASHING SINK DRAIN BOARD.
IN-USE FOOD UTENSILS STORED IN CLOUDY/ FOOD DEBRIS WATER AT ROOM TEMPERATURE AT COOK LINE.
TWO OF FOUR CO2 CYLINDERS STORED LOOSE NEAR SODA SYRUP. FOOD SERVICES, IN-USE FOOD UTENSILS, SALT/SUGAR, ETC. STORED ON FRONT HAND WASHING SINK DRAIN BOARD.
IN-USE FOOD UTENSILS STORED IN CLOUDY/ FOOD DEBRIS WATER AT ROOM TEMPERATURE AT COOK LINE.
TWO OF FOUR CO2 CYLINDERS STORED LOOSE NEAR SODA SYRUP. FOOD SERVICES, IN-USE FOOD UTENSILS, SALT/SUGAR, ETC. STORED ON FRONT HAND WASHING SINK DRAIN BOARD.
IN-USE FOOD UTENSILS STORED IN CLOUDY/ FOOD DEBRIS WATER AT ROOM TEMPERATURE AT COOK LINE.
TWO OF FOUR CO2 CYLINDERS STORED LOOSE NEAR SODA SYRUP. FOOD SERVICES, IN-USE FOOD UTENSILS, SALT/SUGAR, ETC. STORED ON FRONT HAND WASHING SINK DRAIN BOARD.
IN-USE FOOD UTENSILS STORED IN CLOUDY/ FOOD DEBRIS WATER AT ROOM TEMPERATURE AT COOK LINE.
TWO OF FOUR CO2 CYLINDERS STORED LOOSE NEAR SODA SYRUP.
HOLE IN WALL FOR ELECTRICAL SOCKET OBSERVED ADJACENT TO PASTA PREP FRIDGE.
KNIFE UTILIZED FOR PREPARING RAW FISH RINSED OFF WITH WATER AND PLACED IN CREVICE BETWEEN PASTA PREP FRIDGE AND FOOD PREP TABLE FOR RE-USE.
PERSONAL BACK PACKS STORED INTERMINGLED WITH DRY FOODS ON DRY FOOD STORAGE RACK.
TRAYS AT BREAD STORED UNDER FRONT HAND WASHING SINK PLUMBING.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
GLASS OF PERSONAL MILK STORED ABOVE OTHER FOOD ITEMS IN WALK IN.
HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F. HOT HOLDING MEAT BALLS MEASURED TO BE 125F IN HOT HOLDING UNIT (REHEATED AT ~11:00 A.M. PER CHEF, UNIT SET TO LOW).
COOKED CHICKEN MEASURED TO BE 46F, WITH SAUSAGE AT 45F IN COUNTER TOP PASTA #2 PREP FRIDGE (BRASATO BEEF AT 42F WITH RAW SHRIMP AT 41F IN UNDER COUNTER DRAWER). DICED TOMATOES MEASURED AT 46F, WITH SHREDDED CHEESE AT 45F IN COUNTER TOP SALAD PREP FRIDGE/UNDER COUNTER AT ~40F-41F.
PINK MOLD LIKE BUILD UP OBSERVED ON CORNERS OF INSIDE PANEL OF ICE MACHINE.
QUAT MEASURED TO BE <100PPM IN WIPING CLOTH SOLUTION WITH WATER OBSERVED TO BE CLOUDY. PREMIXED QUAT AT 3-COMP SINK MEASURED <100PPM QUAT CONTAINER OBSERVED TO BE NEARLY EMPTY.
TRAY OF BREAD STORED UNDER UNDER COUNTER PLUMBING FOR FRONT HAND WASHING SINK.
TWO SHORT AND TWO TALL CO2 CANNISTERS STORED WITH CHAIN LAYING ON TOP OF UNITS IN BACK STORAGE ROOM.
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