1/6 pan of sliced tomatoes = 42 degrees1/6 pan of fresh (wet) mozzarella cheese = 42 degrees1/6 pan of cream cheese spread = 46 degrees1/6 pan of sliced tomatoes = 45 degrees (was discarded)2 large containers of eggplant parmesean = 45 degrees (was discarded1/3 pan of raw beef steaks = 47 degrees (was discarded)1/3 pan of veggie burger patties = 47 degrees (was discarded)1/3 pan of raw beef patties = 48 degrees (was discarded)2 1/3 pans of raw chicken = 48F-50 degrees (was discarded)2 1/3 pans of raw beef meatballs = 46 degrees (was discarded)2 large containers of sliced tomatoes = 51 degrees (was discarded)2 large containers of cooked macaroni = 51 degrees (was discarded)A variety of dairy based sauces/dressings = 51 degrees (was discarded)5 hotel pans of bacon = 51F-77F (was discarded)4 1/3 pans of cooked, pulled chicken = 45F-47 degrees (was discarded)A large container of cooked pulled beef = 46 degrees( was discarded)1/2 log of gouda cheese = 45 degrees (was discarded)
Additionally, the ambient air temperature of a walk-in cooler in a hallway measured at 51 degrees and was failing to hold foods at or below 41 degrees.
A restaurant with a consumer alert placard is allowed to operate for a temporary period not exceeding 10 days.