Proper Cooling to Cooked/Prepared Foods Observed whole baked potatoes cooling in tray on top of bulk ice machine with internal temp of 80F after 3 hrs. - items were portions. Placed into pan and placed under refrigeration for rapid cooling
Hot Hold (135F) Observed cream gravy on steam table at internal temp of 110-121F- item reheated
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed no thermometer in prep cooler under service window
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