Observations & Corrective Actions

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:##COOK-LINE HOT HOLDING AT 127 AT THE TOP AND 155 DEGREES AT THE BOTTOM.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.##CORRECTED BY REHEATED TO A MINIMUM OF 165 DEGREES, BE SURE TO STIR FOOD ITEMS REGULARLY.