|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges, burgers, and corn in Traulsen hot holding unit to be below 135F (see temperature chart). It appears that when one door of 4 is closed that it allows another door or doors to pop open, allowing hot air to escape. Adjustment is needed to allow food to be properly held to 135F or above. Potato wedges were reheated to 165F but need to revisit to see that doors have been properly adjusted. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed that strength of sanitizer in buckets with towels was 50-100 QAC rather than the required 200 ppm. Some soil on these towels. Staff must use sanitizing towels as the 2nd in a 2-step process and not to use sanitizing towels to clean. Clean first with towels stored in clean soapy water, then follow up with clean sanitizing towels or spray-on sanitizer to 200 ppm. |