FIRST WATCH #1169

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -barbacoa at cookline at 131°f. Less than 2 hours. Operator added water to pan.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quaternary sanitizer at 500ppm.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese at 45°f in top area of reach in cooler. -sweet cream cold foam at 50°f at counter. In ice bath less than 2 hours. Operator added more ice to container.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site