CHICKEN AT 120F AND MEATBALLS AT 199F IN HOT WELL. HOT WELL HAD BEEN ACCIDENTALLY LOWERED AFTER FOOD WAS PROPERLY HEATED. REHEAT FOOD TO 165F BEFORE PLACING BACK INTO HOT WELL.
CLEAN AND RESEAL (CAULK) THE TOPS OF THE 3 COMPARTMENT SINK AND PREP SINK.
PROVIDE A THERMOMETER IN DISPLAY REFRIGERATOR.
REPLACE MISSING END CAPS FOR LIGHTS LOCATED ABOVE PREP LINE.
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CHICKEN AT 120F AND MEATBALLS AT 199F IN HOT WELL. HOT WELL HAD BEEN ACCIDENTALLY LOWERED AFTER FOOD WAS PROPERLY HEATED. REHEAT FOOD TO 165F BEFORE PLACING BACK INTO HOT WELL.
CHICKEN AT 52F, STEAK AT 52F, MAYO AT 52F AND RANCH DRESSING AT 52F IN COLD WELL. PROPERLY REFRIGERATE AND MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
CLEAN AND RESEAL (CAULK) THE TOPS OF THE 3 COMPARTMENT SINK AND PREP SINK.
PROVIDE A SANITIZER BUCKET OR SPRAY BOTTLE FOR USE AT ALL TIMES.
PROVIDE HIGHER WATTAGE BULBS IN WALK IN COOLER.
REPLACE MISSING END CAPS FOR LIGHTS LOCATED ABOVE PREP LINE.
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