Temperatures |
Hot Water (Handwashing Sink) | 112.0F |
Hot Water (Handwashing Sink - Service Line) | 114.0F |
Hot Water (3-compartment sink) | 115.0F |
Hot Water (Dishwashing Machine - Final Rinse Cycle) | 113.0F |
Scallops (Refrigerator - drawer) (Cold Holding) | 38.6F |
Duck (Refrigerator - drawer) (Cold Holding) | 37.5F |
Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 38.5F |
Chicken baked (Refrigerator - walk-in) (Cold Holding) | 38.4F |
Fish - Sword (Refrigerator - drawer) (Cold Holding) | 40.4F |
Oysters (Refrigerator - walk-in seafood) (Cold Holding) | 38.5F |
Clams (Refrigerator - reach-in) (Cold Holding) | 37.5F |
Fish - Snapper (Refrigerator - walk-in) (Cold Holding) | 39.5F |
Fish - Cod (Refrigerator - walk-in seafood) (Cold Holding) | 37.5F |
Fish - Tilapia (Refrigerator - walk-in seafood) (Cold Holding) | 40.3F |
Crab meat (Refrigerator - drawer) (Cold Holding) | 40.5F |
Bone Marrow (Refrigerator - walk-in) (Cold Holding) | 39.5F |
(Refrigerator - reach-in) | 39.5F |
(Refrigerator - reach-in) | 39.5F |
(Refrigerator - walk-in) | 39.5F |
(Refrigerator - seafood display) | 38.0F |
(Refrigerator - walk-in produce) | 38.5F |
(Refrigerator - reach-in) | 39.5F |
(Refrigerator - walk-in meat) | 39.6F |
(Refrigerator - drawer) | 38.6F |
(Refrigerator - reach-in) | 40.6F |
(Refrigerator - sandwich prep unit) | 38.5F |
Steak raw (Refrigerator - walk-in meat) (Cold Holding) | 40.5F |
Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.7F |
Chicken raw (Refrigerator - walk-in meat) (Cold Holding) | 37.0F |
Asparagus (Refrigerator - reach-in) (Cold Holding) | 40.5F |
Restaurant representatives - add corrected or new information about BLUE DUCK TAVERN (PARK HYATT), 1201 24TH ST NW, Washington, DC »