FLOODWATER

No meat in two drawer refrigerator under the char-broiler. Thermomoter in unit: 35 degrees F. Flour in unit: 39 degrees F. <div>Monitor temperature of meat to ensure it is maintained at or below 41 degrees F. <br><div>Grill station prep refrigerator, fryer station prep refrigerator, and pizza station prep refrigertor: potentially </div><div>hazardous foods at or below 41 degrees F - in compliance.</div><div><br></div><div>Bar refrigerator in center of the back wall of the bar: Internal temerature of heavy cream: 56 degrees F. ~ 1 quart of heavy cream </div><div>voluntarily discarded into the three-compartment sink in the back kitchen. Digital thermometer mounted to outside of unit: 25 degrees F. </div><div>Do not store any potentially hazardous foods in bar refrigerators unless they are capable of maintaining potenitally hazardous foods</div><div>at or below 41 degrees F. Repair/adjust bar refrigerators that are used for holding potentilly hazardous foods. </div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div></div>

Code CHSC 113996

<div>Women's restroom : hand wash sinks both reached 100 degrees F. </div>Men's restroom: No water comes out of left hand wash sink. Repair this sink, so it provides a minimum of 100 degrees F <div>water at this sensor sink. Right hand wash sink reached 100 degrees F. Submit video showing correction by 3/14/24. </div>

Code CHSC 113953.c