| Facility moved the oven to the serving area, they have installed a hood system above the oven. Facility wants to be able to reheat food if it arrives below 135 degrees from the main location at western ave. We discussed the need for a handsink in the serving area. Facility operates on Tuesday and Thursdays, food arrives from the western avenue location and is served immediately from 11:30 -12:30, all dishes are sent back to the main location to be wash rinsed and sanitized. Because facility has a limited operation with few hours we discussed the possibility of using a moveable handsink as long as it would have instantaneous hot water and enough water storage/waste water to be sufficient for each day of service and NSF certified. |