| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item Bloody mary mix and milk in bar black chest cooler being cold held at 43/44°F. Moved. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Correct By: 10-Aug-2020  |
| 4-703.11 (A-C) / HOT WATER AND CHEMICAL- SANITIZING METHOD Priority Item No sanitizer measured at the final rinse of the chemical dish machine. Maintain a sanitizer rinse of 50 ppm chlorine. Adjust or repair dish machine as needed. *Manually wash, rinse and sanitize at the 3-compartment sink until the dish machine is in proper operation. Correct By: 10-Aug-2020 |