The 3 basin sink quaternary ammonia sanitizer was good 200-300 ppm. The dish machine was sanitizing with hot water with a utensil temperature of 165 degrees. The 3 basin sink quat sanitizer was good 200-300 ppm. The dish machine was sanitizing with hot water with a utensil temperature of 163 degrees F. Staff observed taking temperatures and logging it after removing the food from the ovens.Īll food temperatures were within the acceptable range.
Proper thawing was observed in the walk in cooler. Manage provided information on reportable illnesses. The quat sanitizer concentration at the 3 basin sink was good 200-300 ppm. The dish machine was sanitizing utensils with a temperature of 164 degrees F. Employees observed washing hands and changing gloves between tasks. Employees were observed wearing hair restraints, checking food temperatures and logging the food temperatures.Īll food temperatures were within the acceptable range. The dish machine was sanitizing with a utensil temperature of 165 degrees F. No violation noted during this evaluation.Īll food temperatures were within the acceptable range. Correction: Rapidly reheat the food to 165☏ and maintain at 135☏ or above through the hot holding period or use time control so that food items is served within 4 hours.bĭish machine sanitizing utensils properly at 170 degrees, all food temperatures within the acceptable limits,
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Cheesy bread and chicken patty hot holding at improper temperatures.Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Personnel with open drinking containers and food observed in areas where they may contaminate food, clean equipment, utensils or other items needing protection.Need to monitor hot holding of foods more often to make sure the hot holding of food is at least 135 degrees F. The dish machine was sanitizing correctly. Para acceder esta página en español, haga clic aquí.The above items were corrected on site.
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