| Rail- temps 127°F burgers, 40-41 for condiments in cold holding. Sanitizer and test strips, gloves available. |
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| Shy Cellars- bisque 143, spanish goat 143 hot holding 135°F, cold holding 51°F- adding ice to cooler. sanitizer available. |
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| Gervasi- cooking on site. hot hold onions 153°F, cooler items 28°F. Gloves and hand sanitizer available. |
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| Ohio Brewing & Pizza- pizza in chafing pns 135-140°F. Chcken wraps 68°F, extras pizzas 88°F. NO provision for hot and cold |
| holding during transportation and event. TILT suggested, they took foods out of mechanical refrigeration and ovens at 3:30 pm, |
| to be discarded or consumed before 7:30 pm,. Event coordinator to verify. |
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| Main street Grill- crab cakes cooked on site, crab mix- 40°F in cooler. |
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| Robert J Catering- Ribs 157°F, mac & cheese 156°F |
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| Driftwood Bistro- mac & cheese 154°F. Thermometer and gloves provided. reheating meats in a water bath to 165°F prior to |
| service at 6 pm. |
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| Bomba tacos & Rum- Potatoes 150°F, meat 154°F, 147°F. Cold items around 55°F- using TILT and will discard at end of event. |
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| Cilantro Thai- rice 134°F, chicken 98°F vegetable sushi 70°F No hot or cold holding is available. Foods brought were not |
| maintained at proper holding temperature, will be served immediately and discarded at the end of the event. |
| |
| Saffron - Chicken Marsal 146°F, vegetable biryani 143°F |
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| Handles should be up for dispensing at each station- discussed with PIC and seh was correcting. |
| Temperatures are good with few exceptions (Ohio Brewing and Cilantro). Both needed a means to hot and cold hold on route and |
| at the event. |
