Comments

-THIS FACILITY PREPARES THEIR OWN FOOD FOR THE SENIOR PROGRAM AND IT IS ALSO A RENTAL HALL. -MEATS ARE GENERALLY COOKED THE DAY BEFORE. TODAY A PORKLOIN WAS BEING SLOW COOKED. THE LOIN WILL BE COOLED AT ROOM TEMP AND THEN PLACED INTO THE REFRIGERATOR TO COOL FURTHER. TOMORROW THE LOIN WILL BE SHREDDED AND SAUCE AND REHEATED ON THE RANGE. PROPER REHEATING WAS OBSERVED TODAY WITH CONEY SAUCE THAT WAS COOKED ON FRIDAY. SEE THE TEMP CHART. -ACCURATE DATE MARKING OBSERVED TODAY. -PROPER GLOVE USE WAS OBSERVED TODAY. -ALL HOT AND COLD FOOD TEMPS WERE AT ACCEPTABLE LEVELS TODAY--SEE CHART. -LIQUID SANITIZER CONCENTRATION WAS AT AN ACCEPTABLE LEVEL IN THE 3-COMP SINK TODAY--50PPM FO CHLORINE. ***NO VIOLATIONS CITED TODAY.***