Island Experience

The cooked food items in the two hot-holding units in the kitchen were measured at 45-50°C. The operator mentioned that they took the food items out in room temperature for picture taking purposes and was just placed back to the hot-holding units when measured by the inspector. The units were set in low setting. The inspector informed the operator to put the setting to maximum, then decrease once the food reaches at least 60°C. Please ensure to maintain all hot food items at least 60°C at all times.

The left stand-up cooler in the kitchen was measured at around 7°C. The operator mentioned that it was constantly being opened due to their lunch rush. Please ensure to maintain the temperature of all cold-holding units at or below 4°C.