Cooked beans observed stored at room temperature; all potentially hazardous foods must be stored at or above 135 degrees; immediately reheat to 165 degrees and maintain at or above 135 degrees
No sanitizer residue at 3-compartment sink in bar area, kitchen area; residue of 200 PPM or higher is required
No soap or paper towels at hand wash sink in bar area; provide soap and towels in approved dispensers
Mice droppings behind storage racks in kitchen area; provide pest control service as needed, seal openings
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