MARTIN'S FOODTOWN, 2765 MARTIN LUTHER KING JR AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Nov 01, 2014 | License Restoration | 0 | 0 | Details / Comments |
|
Oct 30, 2014 | Complaint | 8 | 10 | Details / Comments |
| No violation noted during this evaluation. | Aug 26, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 19, 2014 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 08, 2014 | Routine | 5 | 5 | Details / Comments |
|
Oct 17, 2013 | Complaint | 3 | 3 | Details / Comments |
|
Oct 09, 2013 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Apr 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 29, 2013 | Routine | 4 | 2 | Details / Comments |
|
Dec 18, 2012 | Complaint | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Oct 09, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 01, 2012 | Routine | 4 | 1 | Details / Comments |
|
Apr 30, 2012 | Follow-up | 1 | 4 | Details / Comments |
|
Apr 10, 2012 | Routine | 4 | 2 | Details / Comments |
Nov 01, 2014 (License Restoration)
Comments:DC CFPM: HYUN KANG, FS-54916, EXP: 11/17/2015
License Restored.
Hand washing sink with running hot and cold water installed at the service line.
All items have been abated from inspection conducted on 10/30/2014.
Most recent pest extermination service date: 10/30/2014
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Walk-in Refrigerator) | 38.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
Oct 30, 2014 (Complaint)
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. Note: Employee health policy forms were given to the operator at visit. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Uncovered drink cup containing coffee for an employee has been stored on top of the chest freezer at the grill/cookline area. - Hands clean and properly washed
Employee not washing hands between switching tasks and before donning disposable hand gloves. - Adequate handwashing sinks properly supplied and accessible
No hand washing sink provided at the cooking/service line area. - Food separated and protected
Produce and raw meat stored side by side in walk-in refrigerator. - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (spatulas, spoons, knives, pans, etc). - Proper date marking & disposition
Ready-to-eat foods stored in refrigerators for over 24 hours not date marked. - Proper cooling methods used; adequate equipment for temperature control
Cooked foods observed being cooled down in deep metal cooking pan in the walk-in refrigerator. - Thermometers provided & accurate
Refrigeration units lack thermometer to monitor inside ambient air temperature. - Food properly labeled; original container
Working containers not labeled for the kinds of contents they are containing. - Contamination prevented during food preparation, storage, & display
Food stored in uncovered containers. - Contamination prevented during food preparation, storage, & display
Foods stored on floor in the back storage room. - Wiping cloths: properly used & stored
Wiping cloths not kept in sanitizing solution between uses. - Warewashing facilities: installed, maintained, & used; test strips
No chemical (chlorine) test strips available at site. - Warewashing facilities: installed, maintained, & used; test strips
Employee observed washing hands in the 3-compartment sink. - Nonfood-contact surfaces clean
Non-food contact surfaces are not cleaned as needed to preclude the accumulation of solids and grease build-up. - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) at the dry storage area.
Corrective plan-of-action for pest infestation violations given to the manager.
Restoration procedure given to the manager.
SUMMARY SUSPENSION (In order for license to be restored, a non-compliance re-inspection fee of $100 [during normal business hours] or $400 [for non-business hours] MUST be paid prior to request and all violations must be abated approved by DOH.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 140.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 122.0F |
| Egg Patties (Room) (Holding) | 107.0F |
| Mashed potatoes (Room) (Holding) | 95.0F |
| Sweet Potatoes (Hot Holding Unit) (Holding) | 130.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 121.0F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 130.0F |
| Chopped peppers (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Deli Meats (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 40.0F |
Aug 26, 2014 (Follow-up)
Comments:CFPM:HYUN KANG 54916 EXP 01/17/2015. NOTICE ABATED FROM INSPECTION OF 08/19/2014.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - display) | 42.0F |
| (Refrigerator - display) | 40.0F |
| (Reach-in Freezer) | 20.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Tomatoes sliced | 42.0F |
| Ham | 42.0F |
| Chicken | 136.0F |
| Noodles | 134.0F |
| Fish | 136.0F |
| Fries | 132.0F |
Aug 19, 2014 (Routine)
Violations:
- Food separated and protected
SODA BOTTLES STORED ON FLOOR. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
DIRT/DEBRIS ON SHELVES IN WALK-IN. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
COOKED MEAT IN WALK-IN NOT LABELLED AND DATED. (Corrected On Site) - Nonfood-contact surfaces clean
GREASE, DEBRIS AROUND COOKING AREA AND DEEP FRYER. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM; HYUNN KANG FS-54916 EXP 11/1/2015. CORRECT ITEMS STATED WITHIN 5 DAYS AND 45 DAYS. QUESTIONS, CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Display Freezer) | 23.0F |
| (Refrigerator - display) | 42.0F |
| Eggs | 40.0F |
| Ham | 42.0F |
| Cheese | 42.0F |
| Chicken | 40.0F |
| Noodles | 136.0F |
| Chicken | 140.0F |
| Pork | 136.0F |
| Chicken fried | 134.0F |
| Mixed Vegetables | 140.0F |
Apr 14, 2014 (Follow-up)
Comments:CFPM: HYUNG KANG 54916 EXP 11/17/2015. 5 DAY ITEMS IN 04/08/2014 INSPECTION NOTICE ABATED, 45 DAY ITEM (PROVIDE TEST STRIPS) PENDING.
| Temperatures | |
| Hot Water | 118.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Steam Table) | 148.0F |
| Chicken | 136.0F |
| Rice | 134.0F |
| Noodles | 138.0F |
| (Refrigerator - display) | 42.0F |
| Cheese | 42.0F |
| Mixed Vegetables | 138.0F |
Apr 08, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS FOUND THROUGHOUT THE KITCHEN REAC-IN AND WALK-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/DIRTY FILTHY CAN OPENER AND MOLD BUILD UP IN THE ICE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS CONTAINERS STORED ON FLOOR IN THE WALK-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME FOOD HANDLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT/WALLS, FLOOR, EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°F
Most recent pest control service date: 03/26/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor MS Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken Blackened (Steam Table) (Hot Holding) | 119.0F |
| Beef Stew (Steam Table) (Hot Holding) | 114.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chicken (Steam Table) (Hot Holding) | 121.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Pork Chop (Steam Table) (Hot Holding) | 119.0F |
| Ribs (Steam Table) (Hot Holding) | 119.0F |
Oct 17, 2013 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
DIRTY INTERIOR OF FREEZER (Corrected On Site) - Proper hot holding temperatures
MEAT AND CHICKEN FOR CUSTOMERS WERE KEPT AT 90 DEGREE (F) FOR HOT HOLDING. (Corrected On Site) - Insects, rodents, & animals not present
FLIES INSIDE FOOD PREP AREA DUE TO OPEN DOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY STORAGE CONTAINERS (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY WET FLOOR IN PREP AREA (Corrected On Site)
FOR QUESTIONS CAll ms coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Freezer - walk-in) | 13.0F |
| Beef (Refrigerator) (Cold Holding) | 38.0F |
| Beef (Hot Buffet) (Hot Holding) | 90.0F |
| Chicken and Vegetables (Hot Buffet) (Hot Holding) | 90.0F |
Oct 09, 2013 (Routine)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Physical facilities: installed, maintained, & clean
BROKEN CEILING TILES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN REAR STORAGE AREA (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AREA SUPERVISOR AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - walk-in) | 39.0F |
| Beef and Broccoli (Table) (Hot Holding) | 153.0F |
| Fish - Flounder (Table) (Holding) | 156.0F |
| Chicken raw (Freezer - walk-in) (Cold Holding) | 3.0F |
| Lamb (Hot Buffet) (Hot Holding) | 160.0F |
Apr 09, 2013 (Follow-up)
Comments:CFPM: HO KWAN KANG FS-47797 05/23/2013. EXTERMINATER IS SCHEDULED TO SERVE ON 04/10/2013 (TECHNICIAN: SUNG GU). NOTICE ABATED FROM INSPECTION OF 03/29/2013.
| Temperatures | |
| Hot Water | 114.0F |
| Ham (Refrigerator - display) | 40.0F |
| Cheese (Refrigerator - display) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken (Refrigerator - walk-in) | 38.0F |
| Beef raw/ground (Refrigerator - walk-in) | 40.0F |
| Milk (Refrigerator - reach-in) | 40.0F |
| Chicken roasted | 150.0F |
| Chicken fried | 146.0F |
| Mixed Vegetables (Steam Table) | 140.0F |
| Noodles (Steam Table) | 138.0F |
| Cucumbers (Refrigerator - open display) | 42.0F |
| Tomatoes sliced | 43.0F |
| Cheese | 42.0F |
Mar 29, 2013 (Routine)
Violations:
- Food separated and protected
Meat items not stored properly. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Flour container not clean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED VEGETABLE NOT LABELED AND DATED IN REFRIGERATOR. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
MICE DROPPINGS SEEN IN REAR STORAGE AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
GREASE IN COOKING AREA AND ON HOOD. (CORRECT IN 5 DAYS) - Physical facilities: installed, maintained, & clean
MICE DROPPINGS IN CORNER AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: HO KWAN KANG FS-47797 EXP 05/23/2013. CORRECT ITEMS WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR JACQUELINE COLEMAN ON 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | -3.0F |
| (Refrigerator - display) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Milk | 40.0F |
| Beef raw/ground | 38.0F |
| Ham | 38.0F |
| Chicken | 144.0F |
| Beef | 142.0F |
| Noodles | 136.0F |
| Fried Rice | 133.0F |
| Rice steamed | 140.0F |
| Shrimp raw | 40.0F |
| Tomatoes sliced | 40.0F |
| Chicken fried | 144.0F |
Dec 18, 2012 (Complaint)
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.(issued) (Corrected On Site) - 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
The bottom shelves holding packaged food items needed cleanng.(cleaned) (Corrected On Site)
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Stewed Chicken (Steam Table) (Hot Holding) | 153.0F |
| Ribs (Steam Table) (Hot Holding) | 156.0F |
| Chicken grilled (Heat Lamp Display) (Hot Holding) | 154.0F |
| Lo Mein (Steam Table) (Hot Holding) | 151.0F |
| Rice (Steam Table) (Hot Holding) | 156.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 159.0F |
| Potatoes (Steam Table) (Hot Holding) | 153.0F |
| Chicken (Deep Fryer) (Cooking) | 316.0F |
| (Refrigerator - reach-in) | 27.3F |
| (Refrigerator - reach-in) | 33.1F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 33.3F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 33.1F |
Oct 09, 2012 (Follow-up)
Comments:CFPM:HO KWAN KANG 47797 EXP 05/23/2013. EXTERMINATER SERVED ON 10/05/2012. NOTICE ABATED FROM INSPECTION OF 10/01/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer) | 20.0F |
| Chicken fried | 140.0F |
| Fried Rice | 142.0F |
| Beef | 143.0F |
Oct 01, 2012 (Routine)
Violations:
- Food separated and protected
CHICKEN, MEAT AND OTHER FOOD MIXED STORED IN FREEZER. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
DEBRIS AT COOKING AREA. (Corrected On Site) - Proper hot holding temperatures
HOT FOOD IS OUT OF TEMPERATURE. - Approved thawing methods used
MEAT IS THAWING IN STILL COLD WATER. (Corrected On Site) - Insects, rodents, & animals not present
MICE DROPPING SEEN AT REAR STORAGE AREA.
CFPM: HOKWAN KANG 44797 EXP 05/23/2013. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, CALL 202-442-5928 ATTN: MS. COLEMAN, SUPERVISOR.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - display) | 42.0F |
| Milk | 42.0F |
| (Reach-in Freezer) | 18.0F |
| Ribs | 82.0F |
| Chicken fried | 144.0F |
| Mixed Vegetables | 90.0F |
| YAM | 88.0F |
Apr 30, 2012 (Follow-up)
Violations:
- Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date-marked. (Corrected On Site) - Food properly labeled; original container
food items/containers stored inside refrigeration units not properly labelled. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Beverage items/boxes stored on floor. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (Corrected On Site)
SPECIAL ASSIGNMENT
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED WERE CORRECTED ON SITE
5-DAY & 45-DAY NOTICES WERE ABATED FROM INSPECTION CONDUCTED ON 04/10/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202)442-5829
| Temperatures | |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - display) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 145.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 146.0F |
| Fried Rice (Steam Table) (Hot Holding) | 147.0F |
Apr 10, 2012 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE PAPER TOWELS AT VISIT. HAND SINK MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
EGGS WERE NOT STORED PROPERLY AT VISIT. (Corrected On Site) - Proper date marking & disposition
ALL FRUIT CUPS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF MICE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD IN THE WALK-IN UNIT WAS NOT ELEVATED SIX INCHES ABOVE THE FLOOR.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS).
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Reach-in Freezer) (Cold Holding) | 6.0F |
| (Reach-in Freezer) (Cold Holding) | 3.2F |
| (Freezer - ice cream) (Cold Holding) | -5.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.8F |
| (Refrigerator - walk-in) (Cold Holding) | 34.4F |
| (Refrigerator - reach-in) (Cold Holding) | 382.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Warmer) (Hot Holding) | 140.8F |
| (Warmer) (Hot Holding) | 157.0F |
| Chicken baked (Warmer) (Hot Holding) | 140.3F |
| Pork Chop (Warmer) (Hot Holding) | 163.0F |
| Beef (Warmer) (Hot Holding) | 143.6F |
| Fries (Warmer) (Hot Holding) | 150.0F |
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