A dented can of artichoke hearts was stored with wholesome cans on the racks by the three compartment sink. An employee was observed filling a container in the ware washing area hand sink. Two unapproved open-top employee beverages were stored below the preparation table by the back area hand sink and on the shelf of the hand sink by the steamer. Two approved employee beverages were stored in the reach in refrigerator by the salad station. One approved employee beverage was stored in the reach in refrigerator in the catering kitchen. Shrimp (45°F) and blue cheese dressing (47°F) were above 41°F in the salad station cold top. Potato salad (55°F), sliced cheese (58°F) cooked rice (58°F) and shredded cheese (59°F) were above 41°F in the hot line cold top refrigerator. The final sanitizing rinse of the ware washing machine did not reach 160°F on the dish surface.
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