|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P - Several containers of TCS foods stored in the Lower reach-in cooler were stored above 41°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. (CDI - Lower reach-in unit is not holding temperature. All items were moved to the walk-in cooler for further cooling and holding until repair man can get here to repair unit.) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Chlorine sanitizer concentration in a bucket exceeded 200ppm. Chlorine sanitizer buckets/bottles shall be 50-200 ppm if they are used as a sanitizer. (CDI - Chlorine sanitizer solution was remade to 100ppm) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Lower reach-in unit was not holding temperature of 41*F and below. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |