Namo Cafe Bistro

Fried chicken in pan on shelf - for use during busy times - measured at 23C. Restaurant was not busy at the time. Ensure that potentially hazardous foods are kept at or below 4C or at or above 60C.

No sanitizer detected in dishwasher final rinse. Priming the sanitizer pump did not help. Staff member drained the sanitizer from the line and re-primed the pump. 100 PPM chlorine achieved.