JACK'S FAMOUS DELI (2), 625 INDIANA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 21, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Oct 27, 2014 | Complaint | 7 | 3 | Details / Comments |
|
Sep 25, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 09, 2014 | Routine | 7 | 4 | Details / Comments |
|
Feb 12, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Feb 05, 2014 | Complaint | 6 | 7 | Details / Comments |
|
Nov 12, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 07, 2013 | Routine | 4 | 0 | Details / Comments |
Nov 21, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean flooring was observed in walk-in units. (REPEAT) - Proper disposition of returned, previously served, reconditioned, and unsafe food
Food items that were left over from breakfast on salad bar were observed being put back into refrigeration unit to be reused. Food items were discarded during inspection. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (REPEAT) (Corrected On Site)
ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 10/27/2014 HAVE BEEN ABATED EXCEPT (25-DCMR 1900.1).
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 131.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 52.0F |
| Grapefruit (Salad Bar) (Cold Holding) | 52.0F |
| Honeydew Melons (Salad Bar) (Cold Holding) | 52.0F |
| Eggs (Hot Bar) (Hot Holding) | 132.0F |
| Eggs (Hot Bar) (Hot Holding) | 132.0F |
| Eggs (Hot Bar) (Hot Holding) | 137.0F |
| Corned Beef Hash (Hot Bar) (Hot Holding) | 147.0F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Salad Garden (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Pasta Salad (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Eggs boiled (Refrigerator - reach-in) (Cold Holding) | 39.9F |
| Cucumber &Tomato Salad (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| Collard Green Salad (Refrigerator - reach-in) (Cold Holding) | 48.2F |
| Bean Salad (Refrigerator - reach-in) (Cold Holding) | 42.6F |
| Broccoli Salad (Refrigerator - reach-in) (Cold Holding) | 44.1F |
| Broccoli Salad (Refrigerator - reach-in) (Cold Holding) | 44.6F |
| Caesar Salad (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Macaroni Salad (Refrigerator - walk-in) (Cold Holding) | 42.1F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 44.4F |
| Potato salad (Refrigerator - walk-in) (Cold Holding) | 44.6F |
| Fried Rice (Hot Bar) (Hot Holding) | 155.5F |
| Meatloaf (Hot Bar) (Hot Holding) | 168.0F |
Oct 27, 2014 (Complaint)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Female employee was observed slicing celery for a ready-to-eat salad wit her bare hands. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean flooring was observed in walk-in freezer and refrigeration unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) on hot bar were held at improper temperature(s). Food items were discarded. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) on salad bar were held at improper temperature(s). Food items were discarded. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
The establishment is using time as a public health control incorrectly. Logs observed had times, but no temperatures. When asked for logs for last 7 days the establishment was unable to provided them. Cold food items are being stored on a refrigerated cold bar that is operable. Discontinue use of time/temp logs. (Corrected On Site) - Insects, rodents, & animals not present
Small flies were observed on surfaces (i.e. walls) were produce was stored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Fly strip was observed installed over prep area. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
No sneeze guard protection was provided for rice and noodles stored on counter on self-service line. (Corrected On Site) - Personal cleanliness
Employees in kitchen/prep areas were lacking hair restraints. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Food items were observed stored in plastic shopping bags and reused bread bags in walk-in unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Rice (Table) (Holding) | 102.2F |
| Noodles (Table) (Holding) | 100.4F |
| Chicken & Sprout Noodles (Hot Bar) (Hot Holding) | 138.0F |
| Eggplant Parm (Hot Bar) (Hot Holding) | 175.0F |
| Egg Noodles (Hot Holding Unit) (Holding) | 99.0F |
| Tofu & Spinach Patty (Hot Bar) (Holding) | 114.0F |
| Salmon & Rice (Hot Bar) (Hot Holding) | 138.0F |
| Cornbeef & Cabbage (Hot Bar) (Hot Holding) | 156.0F |
| Chicken Teriyaki (Hot Bar) (Hot Holding) | 143.0F |
| Corned Beef Hash (Refrigerator - walk-in) (Cold Holding) | 57.2F |
| Cantaloupes (Salad Bar) (Cold Holding) | 52.5F |
| Cole slaw (Salad Bar) (Cold Holding) | 49.1F |
| Macaroni Salad (Salad Bar) (Cold Holding) | 50.7F |
| Broccoli Salad (Salad Bar) (Cold Holding) | 51.3F |
| Potato salad (Salad Bar) (Cold Holding) | 56.1F |
| Hot Water (3-compartment sink) | 128.0F |
| Honeydew Melons (Salad Bar) (Cold Holding) | 55.4F |
| Pasta Salad (Salad Bar) (Cold Holding) | 51.8F |
| (Salad Bar) (Cold Holding) | 54.0F |
| Cesar Salad (Salad Bar) (Cold Holding) | 48.0F |
| Veggie Salad (Salad Bar) (Cold Holding) | 57.2F |
| Fried Chicken (Deep Fryer) (Cooking) | 165.9F |
| Salmon (Hot Holding Cabinet) (Hot Holding) | 135.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Watermelon (Salad Bar) (Cold Holding) | 55.8F |
| Cheese shredded (Salad Bar) (Cold Holding) | 41.4F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 54.7F |
| Cucumbers (Salad Bar) (Cold Holding) | 56.1F |
| Eggs boiled (Salad Bar) (Cold Holding) | 58.8F |
| Baked Chicken (Heat Lamp Display) (Hot Holding) | 118.0F |
| Fried Chicken (Heat Lamp Display) (Hot Holding) | 95.0F |
| Fried Rice (Hot Bar) (Hot Holding) | 162.0F |
| Meatloaf (Hot Bar) (Hot Holding) | 180.0F |
| Macaroni and cheese (Hot Bar) (Hot Holding) | 177.0F |
| Egg Salad (Refrigerator - counter top) (Cold Holding) | 42.0F |
Sep 25, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Food items were discarded. (Corrected On Site) - Proper date marking & disposition
Date markings were observed lacking on potentially hazardous ready to eat food items in sandwich prep unit. (Corrected On Site)
ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 09/09/14 HAVE BEEN ABATED.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 117.4F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 66.8F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 49.5F |
| Eggs (Refrigerator - under counter) (Cold Holding) | 63.7F |
| Tuna Salad (Refrigerator - under counter) (Cold Holding) | 41.8F |
| Ham (Refrigerator - under counter) (Cold Holding) | 45.1F |
| Steak raw (Refrigerator - under counter) (Cold Holding) | 30.1F |
| Scrapple (Refrigerator - under counter) (Cold Holding) | 41.9F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Pastrami (Refrigerator - under counter) (Cold Holding) | 41.8F |
| Corned Beef (Refrigerator - under counter) (Cold Holding) | 40.6F |
| Soup (Soup Warmer) (Hot Holding) | 169.0F |
| Greens (Hot Holding Cabinet) (Hot Holding) | 149.0F |
| Eggplant (Hot Holding Cabinet) (Hot Holding) | 135.7F |
| Green Beans (Hot Holding Cabinet) (Hot Holding) | 154.1F |
| (Refrigerator - walk-in) (Cold Holding) | 41.8F |
| Pineapples (Salad Bar) (Cold Holding) | 58.0F |
| Watermelon (Salad Bar) (Cold Holding) | 46.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 55.0F |
| Gravy (Hot Bar) (Hot Holding) | 141.0F |
| Sausage (Hot Bar) (Hot Holding) | 136.6F |
| Hash Browns (Hot Bar) (Hot Holding) | 142.1F |
| Macaroni and cheese (Hot Bar) (Hot Holding) | 141.7F |
| Meatloaf (Hot Bar) (Hot Holding) | 143.1F |
| Tofu (Hot Bar) (Hot Holding) | 130.8F |
| Chicken Teriyaki (Hot Bar) (Hot Holding) | 142.9F |
| Hot Water (Handwashing Sink) | 116.4F |
| Cole slaw (Refrigerator - reach-in) (Cooling) | 55.0F |
Sep 09, 2014 (Routine)
Violations:
- Hands clean and properly washed
No handwashing was observed by employees handling food in prep area during changes in tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Large trash can was observed stored in front of handsink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the ice chute of self service soda fountain, floors and shelving in both walk-in boxes, wired food storage and equipment shelving, meat slicer, fryer basket and toaster in food prep areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) in hot holding cabinet held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) in sandwich prep unit and items on salad bar were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date marking were observed lacking on prepped potentially hazardous food item stored in sandwich prep unit and in walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were observed lacking on sliced deli individual packages of deli meats stored in walk-in freezer unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Flies were observed flying and on surfaces in food prep areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Splash protect was observed lacking between handsink and meat slicer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Food was observed stored in plastic shopping bags in walk-in refrigeration and freezer units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring perimeters and walls around food equipment were observed throughout food prep areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 44.4F |
| Cole slaw (Refrigerator - under counter) (Cold Holding) | 53.6F |
| Turkey (Refrigerator - under counter) (Cold Holding) | 70.4F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 44.1F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 42.8F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 46.1F |
| Egg Salad (Refrigerator - counter top) (Cold Holding) | 47.1F |
| Ham (Rack) (Holding) | 85.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Soup (Soup Warmer) (Hot Holding) | 177.0F |
| Broccoli Salad (Refrigerator - reach-in) (Cooling) | 50.9F |
| Cole slaw (Refrigerator - reach-in) (Cooling) | 53.4F |
| Chicken salad (Refrigerator - reach-in) (Cooling) | 60.1F |
| Hot Water (3-compartment sink) | 124.0F |
| Rice (Hot Holding Cabinet) (Hot Holding) | 110.2F |
| Chicken roasted (Hot Holding Cabinet) (Hot Holding) | 111.9F |
| Chicken fried (Hot Holding Cabinet) (Hot Holding) | 83.0F |
| Macaroni and cheese (Hot Holding Cabinet) (Hot Holding) | 131.4F |
| Watermelon (Salad Bar) (Cold Holding) | 53.3F |
| Lettuce (Salad Bar) (Cold Holding) | 59.3F |
| Cheese shredded (Salad Bar) (Cold Holding) | 48.9F |
| Meatloaf (Hot Buffet) (Hot Holding) | 128.1F |
| Fried Rice (Hot Buffet) (Hot Holding) | 140.9F |
| (Walk-in Freezer) (Cold Holding) | 18.8F |
| Meatloaf (Oven) (Reheating) | 154.0F |
| Macaroni and cheese (Oven) (Reheating) | 145.0F |
| Greens (Oven) (Reheating) | 155.0F |
| Chicken roasted (Oven) (Reheating) | 165.0F |
| Ham (Oven) (Reheating) | 160.0F |
| Eggplant (Oven) (Reheating) | 164.0F |
Feb 12, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold holding items observed above 41 degrees on salad bar and in household style refrigerator in back of house. (Corrected On Site) - Proper date marking & disposition
Potentially hazardous items intended to be held for more than 24 hours are not date marked. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths left on tables when not in use. (Corrected On Site)
ITEMS ON INSPECTION DATED 02/05/2014 HAVE BEEN ABATED INCLUDING THE FOLLOWING:
25 DCMR 1005.1
25 DCMR 1007.1
25 DCMR 812.2
45 DAT NOTICE VIOLATIONS ARE PENDING.
IF YOU HAVE QUESTIONS, PLEASE CONTACT AREA SUPERVISOR, MS. COLEMAN AT (202)442-5928.
| Temperatures | |
| Spinach (Refrigerator) (Cold Holding) | 59.9F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.9F |
| Cantaloupes (Salad Bar) (Cold Holding) | 60.0F |
| Cheese (Salad Bar) (Cold Holding) | 51.9F |
| Pasta (Refrigerator) (Cold Holding) | 52.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 51.9F |
| Hot Water (Handwashing Sink) | 124.3F |
| (Walk-in Refrigerator) | 42.0F |
| (Refrigerator) | 50.0F |
Feb 05, 2014 (Complaint)
Violations:
- Food separated and protected
Raw chicken in metal pan placed on top of cooking metal pot holding cooked collard greens in the walk refrigerators. (Raw chicken moved away from the cooked green). (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Deli meat slicer not cleaned and sanitized after each use. (Food ruminants observed on it). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Cooked foods being cooled down on top of counter at room temperature. (Cooking time checked with the cook and allow to either relocate to the walk in refrigerator and freezer to cool quickly or reheat to 165 degree F or above internal temperatures in the oven). - Proper hot holding temperatures
Potentially hazardous foods such as chicken and beef bologna not kept at the required 135 degree F or above under the heat lamp. (Reheated in the oven to be kept at 135 degree or above). (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous foods such as, roasted beef, cooked turkey meat, salads, rice, chopped mushrooms and celeries, etc not kept at 41 degree F or below temperatures at the salad bar, in the home-grade reach-in refrigerator and in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready-to-eat foods not date marked for either their date of preparation and or they date they will pulled out and discarded while being stored in the refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Foods are being cooled down at room temperature and in deep cooking pot in the walk-in refrigerator. Note: practice proper cooling techniques. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Onions and carrots stored under the drain pipe line of the hand washing sink. (Relocated). (Corrected On Site) - Personal cleanliness
One of the employee has not worn a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Wood pallets placed on the floor areas of walk-in freezer and walk-in refrigerator impending proper cleaning of the floor area. (The floor areas in the walk-in refrigerator and walk-in freezer are soiled with grease build-up and food debris). Note: Remove the wood pallets from the walk-in refrigerators. Store food and food contact surfaces onto approved shelving. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Floor area under or behind equipment ( walk-in units, 3-compartment sink, oven, refrigerators, and prep tables) not cleaned as needed. (Grease build-up and food debris observed on surfaces of the aforementioned places). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Note: The kitchen is very small for the amount and kinds of food items being prepared. Potentially hazardous foods are not held at the required cold and hot holding temperatures. Potentially hazardous foods don't get cooled down properly. Managers need refresher training about food safety. Equipment and floor areas not clean to sight and touch.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
NOTE: PEST EXTERMINATOR FROM 'STERITECH' LAST VISIT TO THE FACILITY WAS MADE ON 12/31/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 118.0F |
| Salad Dressing (Salad Bar) (Cold Holding) | 43.0F |
| Salad (Salad Bar) (Cooling) | 63.0F |
| minced garlic (Countertop) (Holding) | 63.0F |
| Rice (Countertop) (Holding) | 63.0F |
| Vegetables - cut (Countertop) (Holding) | 62.0F |
| Bologna (Heat Lamp Display) (Hot Holding) | 92.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 108.0F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 124.0F |
| Chili - Beef (Hot Holding Unit) (Hot Holding) | 162.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 164.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 85.0F |
Nov 12, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food items held at improper temperature . (Corrected On Site)
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/07/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 140.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 150.0F |
| Macaroni and cheese (Refrigerator - display) (Cold Holding) | 47.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| Beans (Hot Holding Display Unit) (Hot Holding) | 146.0F |
| Macaroni and cheese (Refrigerator - display) (Cold Holding) | 42.0F |
Nov 07, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean cutting boards where needed pay attention to kitchen prep area. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 113.0F |
| Beef and Broccoli (Cold Holding) | 80.0F |
| Beans (Cold Holding) | 120.0F |
| Cabbage (Cold Holding) | 120.0F |
| Chicken (Hot Holding) | 130.0F |
| Caesar Dressing (Cold Holding) | 45.0F |
| Cole slaw (Cold Holding) | 50.0F |
| (Refrigerator - walk-in) (Cold Holding) | 50.0F |
| (Handwashing Sink) | 113.0F |
| Beef (Cold Holding) | 80.0F |
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