ROUTINE INSPECTION
2 reported violations
- K14: Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration at 0 ppm within the warewashing machine. Sanitizer bucket empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Sanitizer bucket replaced and system primed. Remeasured at 50 ppm chlorine.
- K07: Proper hot and cold holding temperaturesCritical
Measured soup at 117 F within the soup warmer and sliced cheese at 64 F stored at room temperature at the buffet line. PIC stated the items were removed from temperature control 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Allowed facility to continue serving items for the remained of the dinner period (3 hours total). Any left overs shall be discarded. Recommend utilizing TPHC for PHF's held outside of temperature control. Measured PHF's within the 2 door upright refrigerator at 45 F to 48 F. Ambient temperature measured at 48 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Doors to the unit kept closed. Temperature remeasured at 40 F.