GA - BEST DAY EMPLOYEE CAFÉ

Cold water valve cannot be turned off. 3-comp sink measured to have have 106F due to continuous cold water mixing with hot water. Handwash sink measured to have 138F hot water. [CA]Provide hot water at 120F at 3-comp sink for dishwashing. Repair cold water valve. [COS] Valve was repaired.

Major: 1) Nacho cheese in countertop dispenser measured to be 127F. 2) Burger in water bath on griddle measured to be 128F MINOR: 1) Spaghetti measured to be 130F. [CA] Maintain PHFs at 135F and above for hot holding. [COS] MAJOR: 1) Nacho cheese was reheated to 165F prior to being place was back into dispenser. 2) Griddle temperature was turned up and burgers were measured to be 132F after 5 minutes. Continue to reheat water to 165F prior. MINOR: 3) Spaghetti was reheated to 165F and measured to be 156F in warmer after 30 minutes.

Thermometer read out on Chili countertop dispenser observed to be incorrect. [CA] Calibrate thermometer for chili countertop dispenser.

Commercially packaged nacho cheese and chili measured to be 109F and 98F inside dispensers. [CA] Reheated commercially prepackaged PHFs rapidly to 135F prior to placing inside holding unit. Reheat [COS] Chili and nacho cheese were reheated in back to 165F prior to returning to dispensing hot holding unit.

Burgers in hot water bath measured to be 133F. [CA] Keep PHFs at 135F and above for hot holding. Ensure hot water bath is hot and able to keep PHFs at 135F and above prior to adding PHF to water bath. [COS] Per employee burgers were cooked withing the last 15-20 minutes. PHFs was reheated to 165F and then placed back into hot water bath at 135F.