ROUTINE INSPECTION
Discussed water temperature for Quat sanitizer solution.
2 reported violations
- K33: Nonfood contact surfaces clean
White mold-like accumulation on the back shelvings of aisle refrigerator for salsa and potato salad. [CA]: Remove debris and maintain nonfood contact surfaces clean.
- K07: Proper hot and cold holding temperatures
Multiple Potentially Hazardous Food (PHFs) (chicken, turkey, ham, pasta salad, imitation crab) measured between 44F - 46F (measured at approximately 2 pm). Ambient temperature of unit measured between 38F - 41F. Temperature log of food items in the unit at around 12 pm measured between 38F - 39F. Per PIC, defrost mode is from 12:30 - 1:30 pm. PHFs were re-measured at around 2:30 pm but internal temperatures remained the same. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: All PHFs were relocated to walk in freezer at 3:30 pm to rapidly cool down.