BON APPETIT @ SERVICENOW

Grab n go cooler observed to be missing thermometer [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Curry on stove measured to be 130F. Stove observed to be off. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Stove was turned back on and operator shall reheat curry to 165F prior to transferring into hot holding box.

1 handwash sink at front cookline observed to have paper towel dispenser inoperable. 1 handwash sink in back kitchen of observed to have missing paper towels. Other handwash sinks available in kitchen at time of inspection. [CA] Provide handwash stations with paper towels in an operational dispenser [COS] Battery was replaced and paper towlel was restocked

3-comp sink observed to be draining slowly and back up. [CA] Repair plumbing and keep in good repair. 3-comp sink must be operable when facility is open. [COS] Sink was repaired and drain was unclogged.

One handwash sink in the back and one handwash sink in front area observed to be missing paper towels or battery for dispensing paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Raw chicken observed to be stored above precooked bacon. [CA] Store raw poultry below ready to eat foods and other meats to prevent cross contamination.

Upright warmer in back area measured to have: -Mashed potatoes at 129F -Roasted vegetables 129F Steak in upright warmer measured to be 139F. Upright warmer measured to have 180F ambient temperature. [CA]Maintain PHF at 135F and above for hot holding. [COS] Mashed potatoes and roasted vegetables were moved back into oven to be reheated to 165F prior to returning to hot box.