| 3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Priority Item Corrected During Inspection Coney sauce not reheated to 165°F within 2 hrs before placing in steam table.107 degrees. Reheat coney sauce to 165 degrees ASAP. Adjust procedures and methods to properly reheat food. Action Taken: Staff reheated sauce to 165 degrees on the grill.  |
| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Coney Sauce at an internal temperature of 107°F. Coney sauce not reheated on grill to 165 degrees within the hour. Reheat coney sauce to 165 degrees ASAP. Maintain hot potentially hazardous foods at or above 135°F. Action Taken: Staff reheated coney sauce on the grill to 165 degrees. |
| 4-501.114 / MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - SANITIZER NOT BEING USED PER MANUFACTURER Priority Item Repeat The sanitizer concentration for the warewashing machine is at 0 ppm. Service call made during inspection. Facility may wash and rinse in the warewashing machine; sanitizing shall take place in the 3-compartment sink until repair can take place. Correct By: 29-Jun-2020 |
| Comments |
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| This establishment is clean and organized. All cold holding temperatures were in the safety zone during the inspection. Datemarking system in place. Covid19 Health Policy in place. |