| 3-501.16 (A)(1) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, HOT HOLDING Priority Item Chicken in Crescor holding unit being hot held at 115 °F. Observed thermostat set at less than 1 from 1-10, 10 being hottest. Maintain time/temperature control for safety foods (TCS) at 135°F or above. Product was cooked to 189F according to cook logs just before service. Discard after lunch service is completed. Make sure your setting holding units properly for holding Correct By: 31-Aug-2021  |
| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item Beef and Mac in Cres-Cor chill unit being cold held at 44-45°F. Operator stated it was cooked yesterday. Equipment logs show for the last 11 days that unit is holding at 44-45 F daily. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Discard Beef & Mac, do not hold TCS in unit until repairs can be made Correct By: 31-Aug-2021 |
| 4-703.11 (A-C) / HOT WATER AND CHEMICAL- SANITIZING METHOD Priority Item Corrected During Inspection Quat sanitizer measured at 100ppm in the 3-compartment sink during manual ware-washing. Cookie sheet soakin in sanitizer measured at 100ppm quat. Adjust and maintain a sanitizer strength of at least 200-400 ppm quat during manual warewashing. Added more quat to solution for correction. use test strips to confirm sanitizer concentrations. Correct By: 31-Aug-2021 |