UNIQUE JASMINE

Steam tables: Top of the noodles were 120F, pot stickers at 95F, fried chicken at 95F. Noodles were piled above the brim of the pan. All food items had been put out 30 minutes earlier. Egg rolls discarded all other items heated to 165F and placed on steam table. Corrected on site. <P class=MsoNormal style= MARGIN: 0in 0in 8pt ><FONT face=Calibri>Potentially hazardous foods shall be held at or below 41F or at or above 135F.</FONT><?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /><o:p></o:p>

Code CHSC 113996