Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: Observed in use utensil in 80 F water. Utensils stored in water must be stored at 41 F and below or 135 F and above.
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Prep: 36 F Black Cooler: 39 F Glass Door Cooler: 38 F
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. Rice 135 F Soup 170 F
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection. Test strips available.
10/29/2015
Mobile Semi
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. All refrigeration holding food below 41 F
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. All hot holding above 135 F
Information: Dishwashing Methods: 3 comp sink available on mobile unit. Dishes washed in Restaurant.
Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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