Comments:
Additional temperatures taken: egg product 38, 39°F; chicken breast 35, 39°F; tomato soups 29, 30°F; chicken noodle soup 28, 34°F; cheese 35, 36, 37, 35°F. No violations were observed. Recommend adjusting the thermostat on cooler 9 and 10 to lower the temperature a couple degrees. All temperatures taken with infrared thermometer. Menu will be changed in the near future. Adequate thermometer. Hi-temp dish machine checked by Ecolab weekly.
March 12, 2008 (Routine)
Violation: 1570 - Corrected During Inspection Reach in refrigerators operating at 44,50 deg. F. Adjust the thermostat on the units to maintain an operating temperature of 41 deg. F. (or lower).
Comments:
Dishwash machine final rinse was satisfactory. Sanitizer in inventory. Manager is Serve Safe certified.
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