IES HALL

Hot water in the kitchen measured at a maximum of 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

The bar lacks a permanently installed soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

In the walk in cooler, on numerous prep tables, cut pieces of raw beef were measured between 52-55°F. Per PIC, they were moved from a refrigerated container into the walk in cooler around 7 am. Reviewed invoice dated for 06/26/2025 from a distributor in Los Banos. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] After discussing with Supervising REHS facility was allowed to immediately cook the raw beef. PIC informed the beef will be slow cooked over night until served in the morning. A temperature log will be required with measurements at every hour.

Facility lacks testing materials for their choice of sanitizer, quaternary ammonia. note: the upright dishwasher was not in service at time of the inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

The walk in cooler was measured at 55°F. The back of the motor unit had a build up of ice. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Facility lacks a probe thermometer capable of measuring cold food items. Note: Facility has a probe thermometer with a minimum readout of 120°F. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.