Establishment offers eggs, steaks and hamburgers cooked to order; but has no consumer advisory. A ladle was present in the kitchen hand sink. Employees were observed rinsing off hands in the preparation sink. An open employee beverage was present on the kitchen cold-top cooler. Meat loaf was 115°F-117°F, green beans were 105°F, and mashed potatoes were 117°F in the hot hold box. Chicken wings were par-cooked, and a written procedure for par-cooking of wings was not available. Cut tomatoes were 45°F, salsa was 47°F, and cottage cheese was 46°F in the kitchen cold-top cooler. The food probe thermometer read 46°F in ice/water, and was not correctly calibrated to +/- 2° of 32°F in ice/water. The sanitizer in the bar sanitizer basin of the three-compartment sink measured less than 50 ppm chlorine sanitizer on the test strip.
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