Address: 6793 Miller Lane, Dayton
Date of inspection: July 19
Violations: Chili was holding at 118F. Chili shall be reheated to minimum 135F prior to holding. The temperature can be higher but no lower than 135F at any time. Reheated to 168F. OK.
The sanitizer container attached to the dishwasher was empty at the time of inspection.
The detergent was empty as well. Provide all supplies to the dishwasher for proper utensil washing. For now, wash, rinse and sanitize only in the three compartment sink until the supplies are provided.
Comments: All other temperatures were good:
Ham, cold holding at 37F
Turkey, cold holding at 36F
Cheese, cold holding at 41F
Cream of broccoli soup, hot holding at 166F
Chicken noodle soup, hot holding at 160F
Steak, hot holding at 158F
Sausage, hot holding at 171F
Eggs, hot holding at 152F.
All good hot and cold holding temperatures. Be sure to use your thermometer and check food temperatures throughout the day to ensure proper food safety.