| 3-501.16 (Hot) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Critical Corrected During Inspection Chili in steam well being hot held at 73 °F. Food discarded. The steam well setting was not set at right temperature.  |
| [?] Violations: A summary of the violations found during the inspection are listed below. |
| 3-501.16 (Hot) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Critical Corrected During Inspection Chili in steam well being hot held at 73 °F. Food discarded. The steam well setting was not set at right temperature. |
| Comments |
|---|
| 2014 Food Service Worker Schedule given. |