COOK OUT RESTAURANT health score and inspection history

(A)(2) Maintain TCS food at 41 F or below. /// Hot dogs (uncooked) located atop make-table cooler next to grill/broiler, temperature between 46F-48F. discarded.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./// Hot water at handwashing sink at entry to kitchen prep area 91F.

JCDH 2.2.5 Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager./// Food establishment using blue books (JCDH), books with particularly filled-out info. (i.e., missing CFMS and dates).

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./// Water at the handwashing sink in the ware-washing area reached 78F.

5-205.15(B) Repair condensate leak in (WI cooler) refrigeration units.