Visionary Catering

Internal temperature of chili stored in the warmer was 52 C and noodles were at 51 C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C and higher., , Noodles and chili were reheated before storing back in the warmer., Temperature of the warmer was raised during inspection.

Scoop for ice was stored directly on top of chest freezer lid., , Requirement:, Keep scoop in a clean container before storing on top of chest freezer to prevent contamination of ice.