EVVIA

Measured the final sanitizing rinse of the high temperature warewashing machine at 130 F to 145 F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] All wares sanitized at the 3 compartment sink with 200 ppm quat. Discontinue use of the unit to sanitize until it can maintain 160 F or greater.

Measured cooked farro at 48 F to 51 F within the cook line preparation refrigerator. Cook stated the farro was removed from cooking and placed in the unit 3.5 hours prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Fully cool farro in the walk in refrigerator prior to placing within the preparation refrigerator. [COS] Farro was discarded at the end of the lunch service (4 hours).

Measured the maximum hot water temperature of the high temperature warewashing machine at 135 F (not in active use). [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Manually sanitize wares with 200 ppm quat until the warewashing machine final sanitizing rinse temperature is increased to 160 F.

Measured lamb ribs at 118 F within a pan on the turned off stove top. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Lamb reheated and is to be held at 135 F or above.

Observed a cell phone stored on top of the food preparation refrigerator at the front cook line. Observed a personal uncovered drink stored on the rear cook line cutting board. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee beverages within the food preparation areas shall be covered.