876 Nyam Minz

"Observed dishes being sanitized in dishwasher at 10ppm of chlorine. C/A: Ensure dishwasher is dispensing 50ppm-100ppm of chlorine COS: Facility switched to manual washing at 3 compartment sink | Observed hot holding violations of patties (chicken, beef) in warmer cabinet of front service. C/A: TCS hot holding foods shall be 135F or above at all times. COS: PIC placed patties into oven to rapidly heat"

"Observed metal pan inside hand sink of main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Removed | Observed hot holding violations inside warmer cabinet 1 (main kitchen) and warmer cabinet 2 (front service). C/A: TCS HOT HOLDING foods shall be 135F or above at all times. COS: PIC increased ambient temperature settings on units to rapidly reheat."

"Observed several items sitting on prep table cold holding above 41F. C/A: Cold holding foods shall be 41f or below at all times. COS: PIC placed items into fridge. PIC stated the TCS foods were sitting out for an hour. | Observed Cajun pasta and chicken hot holding below 135F in warmer cabinet. C/A: TCS hot holding foods shall be 135F or above at all times. COS: PIC rapidly reheated in oven. PIC stated items were in warmer cabinet for an hour and a half."