ROUTINE INSPECTION
2 reported violations
- K21: Hot and cold water available
Measured the hot water temperature at a maximum of 104 F from the two compartment food preparation sink. [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. Adjust or remove mixing valve from preparation sink hot water supply.
- K07: Proper hot and cold holding temperaturesCritical
Measured broccoli chowder at 113 F and cauliflower marsala soup at 130 F within non-functional soup wells at the self service line. Log stated that the soups were removed from temperature control at 11:30am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Soups time marked with a start time. Soups shall be held utilizing TPHC until warmer unit/ electrical has been repaired to maintain soup at 135 F or above.