Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--OBSERVED RIBS HAVING INTERNAL HOT-HOLDING TEMPERATURE OF 127*F FOR APPROX TWO HOURS. REQUIRED MINIMUM HOT-HOLD IS 135*F. RIBS WERE REHEATED TO 165*F AND PLACED BACK IN HOT-HOLD.
Storing Clean Items (46.774)
--Observed clean food storage equipment (stainless steel pans/lids) stored in the employee restroom, a prohibited area.
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