Fresh vegetables were stated as being cut first and then washed. Chicken based soups were between 105°F - 111°F in reused 5 gallon buckets by the rear exit while cooling. Rice was 104°F while cooling by the 2-door freezer. Rice placed in the walk-in cooler at the start of this inspection was 78°F while cooling. Garlic in oil was 56°F at the stove. The handsink was rendered inaccessible by the 3-compartment sink due to a platter in the basin and laundry basket in front of the handsink. Two bottles of medicine were stored above fresh carrots and beside peanut butter on the rack by the walk-in cooler. An unlabeled spray bottle was present below the 3-compartment sink.
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