ROOTSTOCK WINE BAR

In the 2 door undercounter refrigerator (lower unit), measured cheese, prosciutto wrapped dates, egg yolks, and stuffed mushrooms between 45F and 48F. Measured ambient air temperature of the unit between 46F and 48F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator removed all potentially hazardous foods from the 2 door undercounter refrigerator and moved to nearby fully functioning refrigeration to facilitate proper holding temperatures.

In the warewash machine, measured hot water sanitizing at 155.5F. [CA] Ensure hot water used for sanitizing in the warewash machine is able to reach 160F to properly clean and sanitize utensils an equipment.

In the 4 door reach in refrigerator, measured cheese, prosciutto, chorizo, and heavy cream between 45F and 47F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved potentially hazardous foods to nearby refrigeration to facilitate proper holding temperatures.

At the 3 compartment sink, measured hot water at 118F. [CA] Ensure hot water is provided at 120F at all warewash, prep, and mop sinks.