- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed containers with beef soups at 47-48°F in walk in cooler. Per operator, soups cooked and placed in unit on…
See more
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.…
See more