Earls Kitchen + Bar - Food

***The hot holding for the soup was 53C (stirred). Discussed that if the hot holding was not maintained at 60C of hotter, the soup was to be re-cooked to 74C before being returned to the hot holding unit. Soup was on the stove before the end of the inspection for recooking., There was a timer set up for the staff to check the water level in the hot holding unit for the soup. There was water present in the unit at the time of inspection.