ROUTINE INSPECTION
- Brunch is served 9:30 Am to 9:50 AM. - Lunch is served 10:30 AM to 12:00 PM.
1 reported violation
- K07: Proper hot and cold holding temperaturesCritical
Teriyaki chicken with rice maintained inside the hot holding unit measured between 86F to 90F. Temperature setting on the unit was set to a medium temperature with thermomstat showing a temperature of 84F. Cafeteria lead stated that items were prepared at around 9:00 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items are VC&D after the lunch service at 12:00 PM. Items are VC&D before the 4 hour time requirement for time as a public health control (TPHC). Temperature setting on the unit was adjusted to the maximum temperature.