THE CHEESECAKE FACTORY, 5345 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 10, 2014 | Complaint | 2 | 4 | Details / Comments |
|
May 27, 2014 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Aug 06, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 31, 2013 | Complaint | 3 | 2 | Details / Comments |
|
Mar 01, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Feb 11, 2013 | Routine | 5 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 22, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 31, 2012 | Routine | 2 | 0 | Details / Comments |
|
Jul 23, 2012 | Routine | 2 | 0 | Details / Comments |
|
Jan 12, 2012 | Follow-up | 3 | 1 | Details / Comments |
|
Jan 04, 2012 | Routine | 3 | 5 | Details / Comments |
Jun 10, 2014 (Complaint)
Violations:
- Proper reheating procedures for hot holding
Tortilla soup in the soup kettle at 122 degrees (Corrected On Site) - Proper hot holding temperatures
soup in the warmer at 122 degrees (Corrected On Site) - Thermometers provided & accurate
provide thermometors for all reach-in units on the line(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employee cutting cheese cake without hair restraint (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Ice machine door needs to be repaired(work order in place at time of call)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)remove shelving from inside of the walkin units and clean
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
No evidence of the complaint cited at time of call
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - Bar) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 38.5F |
| Chicken grilled (Grill) (Cooking) | 169.0F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Fish - Flounder (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Yellowfin (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Rice (Rice Steamer) (Hot Holding) | 148.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Chili (Soup Warmer) (Hot Holding) | 144.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Marinara Sauce (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| alfredo sauce (Refrigerator - reach-in) (Cold Holding) | 38.5F |
| Chicken Wings (Refrigerator - walk-in) (Cooling) | 39.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Warewashing Machine - Rinse Cycle) | 160.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Crab meat (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Calamari (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in meat) | 37.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Salad Display Unit) | 37.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.5F |
| (Refrigerator - reach-in) | 40.5F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Ice Cream Freezer) | -9.0F |
May 27, 2014 (Routine)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Plumbing installed; proper backflow devices
NO GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
WATER LEAK FROM PIPE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Freezer - walk-in) | -6.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Beef (Grill) (Preparation) | 165.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Aug 06, 2013 (Follow-up)
Comments:5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing sink - deli section) | 115.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Rice (Rice Steamer) (Hot Holding) | 200.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 145.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Fish raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 40.5F |
Jul 31, 2013 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel.Defrost and clean small ice cream unit downstairs behind the bar (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Salsa on the salad prep unit at 48 degrees - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator. - In-use utensils: properly stored
Dipping well not turned on downstairs at the bar. (Corrected On Site)
Correct stated items within 5days
Correct stated itmes within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 39.2F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 40.3F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 39.4F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Rice (Rice Steamer) (Hot Holding) | 156.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 167.0F |
| Meat sauce (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 42.3F |
| Ranch dressing (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Bleu Cheese Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Bean Sprouts (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - drawer) | 38.4F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| Fish - Flounder (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Mar 01, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS & UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 36.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 44.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Steam Table) (Cooking) | 166.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions cooked (Steam Table) (Hot Holding) | 45.0F |
Feb 11, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACTS SURFACES/DIRTY ICE BOX DROP PANEL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
ACCUMULATION OF GREASE AND DUST ON PARTS OF THE GRILL'S VENTILATION HOOD (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE DRAIN IN THE KITCHEN DISHWASHING SINK IS CLOGGED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM GEORGE E TIAKO FS- 50259 EXP. 03-09-2015
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Consumer advisory notice printed on menu.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Steam Table) (Hot Holding) | 167.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beans (Steam Table) (Hot Holding) | 119.0F |
| Cauliflower (Refrigerator - open display) (Cold Holding) | 45.0F |
| Jambalaya (Steam Table) (Hot Holding) | 121.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 124.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
Aug 22, 2012 (Follow-up)
Comments:ALL ITEMS CORRECTED ON INSPECTION OF 07/31/2012
Jul 31, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
ICE BOX MOLD BUILD UP (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM ALEXANDER JOSEPH FS- 50405 EXP. 02/02/2015
Most recent pest control service date: 06/15/2012
Correct stated items within 5Days and 45Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 3.0F |
| (Refrigerator - under counter) | 38.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 166.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 43.0F |
Jul 23, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| Eggs (Cold Holding) | 38.0F |
| Crab meat (Cold Holding) | 41.0F |
| (Handwashing Sink) | 112.0F |
Jan 12, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents. (Corrected On Site) - Thermometers provided & accurate
No thermometers in some coolers(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced. (Corrected On Site)
The Business has written employee's health policy for foodborne illness.
Most recent pest control service date: 01/06/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 41.0F |
| Sauce (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
Jan 04, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employees handling ready to eat foods with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No data plate on downstairs warewash machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Thermometer not working on wash cycle of warewash machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink in prep kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Downstairs ice machine is missing cover.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 111.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Fries (Warmer) (Hot Holding) | 202.0F |
| Chicken (Grill) (Hot Holding) | 112.0F |
| Rice (Grill) (Hot Holding) | 105.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 35.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Refrigerator) (Cold Holding) | 39.0F |
| Fruit - cut or sliced (Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Warmer) (Hot Holding) | 143.0F |
| Onions raw (Refrigerator) (Cold Holding) | 37.0F |
| Mashed potatoes (Warmer) (Hot Holding) | 115.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 37.0F |
| Fries (Deep Fryer) (Cooking) | 220.0F |
| Chicken (Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 20.0F |
| Beef (Refrigerator - walk-in) | 34.0F |
| Chicken (Refrigerator - walk-in) | 34.0F |
| Salmon (Refrigerator - walk-in) | 34.0F |
| Hamburger patty (Grill) (Cooking) | 173.0F |
| Pork Chop (Grill) (Cooking) | 174.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | -2.0F |
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