OBSERVED COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURE OF 50 DEGREES F. INSTRUCTED THAT ALL COLD HOLDING FACILITIES MUST HOLD AT 40 DEGREES F OR BELOW. OBSERVED NO STEAM TABLE ON SITE FOR STORAGE OF HOT POTENTIALLY HAZARDOUS FOODS (SOUP, CHICKEN, BEEF, ETC.) THAT ARE LISTED ON THE MENU. MUST PROVIDE ADEQUATE MEANS TO KEEP HOT ENTREE ITEMS AT 140 DEGREES F OR ABOVE. OBSERVED INADEQUATE FACILITIES ON SITE FOR COOLING HOT POTENTIALLY HAZARDOUS FOODS, LIKE SOUP AND MEATS, FOR EXAMPLE, NO WALK IN COOLER, NO FREEZER, NO ICE MACHINE FOR PROVIDING ICE FOR COOLING. INSTRUCTED TO PROVIDE ADEQUATE MEANS OF COOLING HOT POTENTIALLY HAZARDOUS FOODS (THIS MIGHT INCLUDE, BUT IS NOT LIMITED TO: ICE MACHINE TO MAKE ICE FOR COOLING, OR FREEZER TO STORE PURCHASED ICE FOR COOLING, OR OTHER MECHANICAL MEANS OF COOLING LARGE BATCHES OF SOUPS, ETC.). CRITICAL VIOLATION: 7-38-005(A)
OBSERVED ONLY 2 SINK STOPPERS AT 3 COMPARTMENT SINK. MUST PROVIDE STOPPERS FOR ALL 3 COMPARTMENTS.