Vietlicious

1) Hot holding unit for spring rolls and other meat product was at lowest setting (dial <30C). Food were measured between 21-25C., -Maintain hot foods >60C, -Operator instructed to reheat food to 74C, -Meat probe thermometer was not accurate during reheating, but another probe thermometer was working, (corrected), , 2) Hot holding unit does not have a thermometer to indicate the ambient temperature inside., -Add a thermometer

1) Operator did not describe a sanitizing step during the dishwashing process and did not have sanitizer available., -Ensure dishes are washed with detergent, rinsed with water, and then immersed in sanitizer for 2 minutes, before air drying, -Operator obtained bleach during inspection, -Calculated 45 x 46 x 13 cm = 27L to soak most dishes, operator needs to use about 51 mL bleach. Ensure measuring device is used