Rip's Pub & Eatery - Restaurant

Internal temperature of gravy stored in the warmer was 55C, , , Requirement:, Ensure that perishable foods are stored at 60 C or higher during hot holding, , Temperature of the hot holding unit was raised during inspection.

Concentration of chlorine measured 0 ppm during sanitizer cycle of glass washer located in bar area., , Requirement:, , Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , Wash and sanitize bar glasses in the main dish washer until glass washer is repaired.