LIFEWORKS RESTAURANT GROUP

In the hot holding unit beneath the service line, measured large pan of cooked rice at 127-130F. Per PIC, rice was cooked 1 hour prior to temperature measurement and placed into the hot holding unit. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, rice will be discarded at the end of lunch shift (within 4 hours of preparation).

Observed wiping cloths stored inside sanitizing buckets measuring at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use. [COS] All sanitizing buckets were refilled with approved sanitizer solution (300 ppm of quaternary ammonia).