PROVIDENCE HOSPITAL, 1150 VARNUM ST NE, 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. | Oct 17, 2014 | Renovation | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Oct 07, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 01, 2014 | Complaint | 8 | 14 | Details / Comments |
|
Jul 28, 2014 | Complaint | 2 | 2 | Details / Comments |
|
Jun 09, 2014 | Routine | 0 | 4 | Details / Comments |
|
Sep 17, 2013 | Complaint | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 14, 2013 | Complaint | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 08, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 14, 2011 | Routine | 2 | 4 | Details / Comments |
Oct 17, 2014 (Renovation)
Comments:Construction completed according to approved plans.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED TO RESUME OPERATIONS
| Temperatures | |
| (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| (Handwashing Sink - Service Line) | 107.0F |
| (Handwashing Sink - Service Line) | 103.0F |
Oct 07, 2014 (Follow-up)
Comments:ALL CRITICAL VIOLATIONS CITED ON 10-1-14 WAS ABATED EXCEPT FOR THE HAND SINK.
RECOMMEND FOLLOW-UP WITHIN A WEEK UPON APPROVAL FROM SUPERVISOR.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Oct 01, 2014 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided in Exhibition/Action Station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink along cook line in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Boxes eggs were observed stored above boxes of bacon and boxes of raw chicken were stored above pork loins in walk-in units. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed in various locations in/on refrigeration units, shelving units, table top mixer, large mixer table attached can openers, ice machine, microwave, curtains and surfaces in warewashing machine and ledge over hot holding unit where patients food items are stored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Improper cooling temperatures were observed in walk-in units during inspection. Food items were discarded (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) on salad bar were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were observed lacking on prepared salads, sandwiches and dessert stored in refrigerated display unit in customer area. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling methods were observed in walk-in units. Food items were observed covered tightly with plastic wrap during the cooling process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Walk-in unit in kitchen along cook line and reach-in refrigeration unit along patient prep line in kitchen were not maintained at 41 degrees or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Large white ingredient bins were observed lacking labels. (Corrected On Site) - Insects, rodents, & animals not present
Live roaches were observed crawling under stove in kitchen, under hot holding unit in kitchen and in cabinet under salad bar. Dead roaches were observed on flooring in kitchen areas. Small flies were observed flying around and landing on surfaces in kitchen areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Several employees preparing/handling food in kitchen area were observed wearing watches. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employees preparing/handling food in kitchen were observed wearing unclean outer garment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Tongs were observed hanging on oven door opener. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Multi-use utensils and equipment stored on air dry racks in warewashing area were not stored in manner to prevent from contamination. (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
Unclean surfaces were observed on the exterior sides of cooking equipment. Ice build-up was observed on the door frame of walk-in freezer unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Piping under rinse compartment at warewashing sink was observed leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Openings were observed around piping going through ceiling tiles in kitchen areas. Damaged wall and flooring (i.e. holes, peeling paint, pitting, etc.) were observed in various locations in kitchen. Several sinks and prep tables in kitchen area were not sealed to walls. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed under food equipment along cook line, shelving in storage room, salad bar, trash area and warewashing area. Unclean walls were observed around sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Unclean exhaust hood fitters were observed under exhaust hood in kitchen. (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 | |
| Sauce (Grill) (Holding) | 175.4F |
| Beef Barley (Stove) (Holding) | 187.3F |
| Vegetable Soup (Stove) (Cooking) | 172.9F |
| Hot Water (Handwashing Sink - Cook Line) | 110.9F |
| Hot Water (Handwashing Sink - Cook Line) | 111.8F |
| Chicken (Salad Bar) (Cold Holding) | 52.0F |
| Chicken (Salad Bar) (Cold Holding) | 45.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 41.0F |
| Tuna (Salad Bar) (Cold Holding) | 45.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 41.0F |
| Sliced Cantaloupe & Honeydew (Salad Bar) (Cold Holding) | 46.0F |
| Lettuce spring mix (Salad Bar) (Cold Holding) | 58.0F |
| Spinach (Salad Bar) (Cold Holding) | 58.0F |
| Blue Cheese (Salad Bar) (Cold Holding) | 53.0F |
| Fried Chicken (Hot Holding Unit) (Hot Holding) | 137.0F |
| (Freezer) (Cold Holding) | -3.0F |
| Beef Barley Soup (Salad Bar) (Hot Holding) | 170.0F |
| Soup (Salad Bar) (Hot Holding) | 176.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.4F |
| Greens (Hot Holding Unit) (Hot Holding) | 146.0F |
| Green Beans (Hot Holding Unit) (Hot Holding) | 142.0F |
| Fried Chicken (Hot Holding Unit) (Hot Holding) | 139.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 127.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 138.0F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 143.0F |
| (Freezer) (Cold Holding) | -14.0F |
| Mashed potatoes (Hot Holding Unit) (Hot Holding) | 136.0F |
| Gravy (Hot Holding Unit) (Hot Holding) | 145.0F |
| Vegetable Soup (Hot Holding Unit) (Hot Holding) | 162.0F |
| Chopped Beef (Hot Holding Unit) (Hot Holding) | 162.0F |
| Gravy (Hot Holding Unit) (Hot Holding) | 141.0F |
| Carrots (Hot Holding Unit) (Hot Holding) | 157.0F |
| Potatoes (Hot Holding Unit) (Hot Holding) | 143.0F |
| Whole Roast (Hot Holding Unit) (Hot Holding) | 164.0F |
| Whole Roast (Hot Holding Unit) (Hot Holding) | 176.0F |
| Greens (Refrigerator - walk-in) (Cooling) | 52.0F |
| Salmon (Refrigerator - walk-in) (Cooling) | 53.0F |
| (Refrigerator - walk-in) (Cold Holding) | 49.0F |
| Eggs scrambled (Refrigerator - walk-in) (Cooling) | 102.0F |
| Biscut Mix (Refrigerator - walk-in) (Cooling) | 54.0F |
| Broccoli (Refrigerator - walk-in) (Cooling) | 53.0F |
| Casserole (Refrigerator - walk-in) (Cooling) | 100.0F |
| Casserole (Refrigerator - walk-in) (Cooling) | 102.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 53.0F |
| Whole Roast (Blast chiller) (Cooling) | 83.0F |
| Whole Roast (Blast chiller) (Cooling) | 102.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.6F |
| Hot Water (Handwashing Sink - kitchen) | 109.4F |
| (Refrigerator - open display) (Cold Holding) | 32.0F |
| (Refrigerator - walk-in) (Cold Holding) | 29.8F |
| (Walk-in Freezer) (Cold Holding) | -26.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.5F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 53.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 34.7F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 27.9F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.3F |
Jul 28, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Cutting board is not in a good repair. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine. (Corrected On Site) - Proper cold holding temperatures
Cold food items such as shrimp and chopped raw onion held at improper temperature. (Corrected On Site) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (Corrected On Site) - Nonfood-contact surfaces clean
Walk-in-refrigerator fan is not clean as needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Recent pest exterminator invoice date : 07/25/2014.
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - display) (Cold Holding) | 51.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Rice (Hot Holding) | 161.0F |
| Vegetable Soup (Hot Holding) | 152.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Beans (Hot Holding) | 136.0F |
Jun 09, 2014 (Routine)
Violations:
- Thermometers provided & accurate
THERMOMETER AT FEW REACH IN REFRIGERATOR SEEMS NOT ACCURATE. (CHECK TEMPERATURE AND GAUGE READING AT MORNING NOT BUSY USE TIME) (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
SOME WARES EXPOSED ON SHELF. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
AS THE WASH SOLUTION STIRED UP, TOO MUCH DEBRIS IN SOLUTION. (Corrected On Site) - Physical facilities: installed, maintained, & clean
FEW FAUCETS AT HAND SINK AND PREP SINK UNABLE TO BE TIGHTLY SHUT OFF. GASKETS AT FEW REACH-IN ARE HARDFN AND NT SEAL THE DOOR SLIT TIGHTLY. (Corrected On Site)
CFPM; SHENETHA D HANCOCK 49603 EXP 08/10/2014. CORRECT ITEMS STATED ON SITE AND IN 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| Shrimp raw (Refrigerator - pizza prep unit) | 44.0F |
| Fruit - cut or sliced (Reach-in Refrigerator) | 44.0F |
| Milk (Reach-in Refrigerator) | 40.0F |
| Salad (Reach-in Refrigerator) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) | 44.0F |
| (Refrigerator - walk-in) | 42.0F |
| Salad (Refrigerator - reach-in) | 42.0F |
| Soup (Steam Table) | 140.0F |
| Meatballs (Steam Table) | 136.0F |
| Noodles (Steam Table) | 136.0F |
| Mixed Vegetables | 134.0F |
| Potatoes | 142.0F |
| Sauce | 142.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Dishwashing Machine - Wash Cycle) | 180.0F |
Sep 17, 2013 (Complaint)
Violations:
- Nonfood-contact surfaces clean
CLEAN ALL NON FOOD CONTACT SURFACE IN DISHWASHING ROOM (Corrected On Site) - Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) DISHWASING ROOM - Plumbing installed; proper backflow devices
ADJUST AIR GAB INLET IN 3 COMPARTMENT SINK (Corrected On Site) - Physical facilities: installed, maintained, & clean
FLOOR IN DISHWASING ROOM DIRTY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
BROKEN WALL IN KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QYESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 37.0F |
| (Freezer - walk-in) | 0.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 0.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 117.0F |
| Beef Macaroni (Refrigerator - reach-in) (Cold Holding) | 3.0F |
| Mozzarella Cheese (Stove) (Preparation) | 158.0F |
| Ham (Grill) (Preparation) | 157.0F |
| Lettuce (Open Display Refrigerator) (Cold Holding) | 38.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Sandwich (Grill) (Preparation) | 158.0F |
Jun 20, 2013 (Follow-up)
Comments:CFPM:SHENETHA HANCOCK FS-49603 EXP 08/10/2014. NOTICE ABATED FROM INSPECTION CONDUCTED ON 06/14/2013.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | -7.0F |
| (Reach-in Freezer) | 6.0F |
| Vegetables - cut | 40.0F |
| Fruit - cut or sliced | 40.0F |
Jun 14, 2013 (Complaint)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. ALL FOOD ON DISPLAY MUST BE UNDER SNEEZE GUARD OR INDIVIDUALLY WRAPPED. COOKIES IN NOBLE ROMANS WERE EXPOSED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)CUTTING BOARDS-MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2)CAN OPENER AND BASE CONTAINED FOOD PARTICLES IN THE PREP AREA. 3)ICE CHUTE AT THE COKE DISPENSING UNIT CONTAINED SLIME AND SLIGHT MOLD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE REACH IN UNIT IN NOBLE ROMANS WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL DRY STORAGE CONTAINERS MUST BE LABELED AT TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES IN THE FOOD PREP AREA. ECOLAB WAS ON PREMISES JUNE 12, 2013 AND IS WORKING TO ADDRESS THE ISSUE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WERE A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR F0RTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.1F |
| (Refrigerator - walk-in) (Cold Holding) | 33.2F |
| (Refrigerator - walk-in) (Cold Holding) | 36.4F |
| (Freezer - walk-in) (Cold Holding) | -17.5F |
| (Refrigerator - walk-in) (Cold Holding) | 37.5F |
| Chicken baked (Steam Table) (Hot Holding) | 149.7F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 179.0F |
| Spinach (Steam Table) (Hot Holding) | 145.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 169.1F |
| Eggs (Salad Bar) (Cold Holding) | 35.0F |
| Fruit (Salad Bar) (Cold Holding) | 41.3F |
| (Freezer - ice cream) (Cold Holding) | 0.3F |
| (Refrigerator - reach-in) (Cold Holding) | 33.9F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.5F |
| (Reach-in Freezer) (Cold Holding) | 6.4F |
| (Refrigerator - reach-in) (Cold Holding) | 34.9F |
| Turkey (Steam Table) (Hot Holding) | 151.6F |
| (Refrigerator - beverage) (Cold Holding) | 35.0F |
| (Refrigerator - beverage) (Cold Holding) | 38.2F |
Feb 08, 2012 (Follow-up)
Comments:5 AND 45 DAY NOTICE ABATED FROM THE INSPECTION CONDUCTED ON 12/14/2011.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Chicken fried (Grill) (Cooking) | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| Fish (Steam Table) (Hot Holding) | 140.0F |
| Asparagus (Steam Table) (Hot Holding) | 150.0F |
| Gravy (Steam Table) (Hot Holding) | 160.0F |
Dec 14, 2011 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reachin refrigerator on grill line is not working properly.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No pull dates on packaged potentially hazardous foods.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fly zapper located over prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 60.0F |
| Cheese shredded (Refrigerator) (Cold Holding) | 55.0F |
| Lettuce (Refrigerator) (Cold Holding) | 59.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 58.0F |
| Onions raw (Refrigerator) (Cold Holding) | 58.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
| Beef (Oven) (Cooking) | 161.0F |
| Potatoes (Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink) | 108.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 38.0F |
| Pasta (Holding Oven) (Hot Holding) | 146.0F |
| Mashed potatoes (Holding Oven) (Hot Holding) | 140.0F |
| (Freezer - walk-in) | 20.0F |
| (Freezer - walk-in) | 10.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 32.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) | 40.0F |
| Turkey sliced (Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 44.0F |
| Rice (Holding Oven) (Hot Holding) | 188.0F |
| Beef (Holding Oven) (Hot Holding) | 149.0F |
| American Cheese (Refrigerator) (Cold Holding) | 39.0F |
| Green Beans (Steam Table) (Hot Holding) | 150.0F |
| Roast Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Turkey (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - walk-in) (Cooling) | 48.0F |
| Tuna (Refrigerator - walk-in) (Cooling) | 48.0F |
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