GA - PIER 76 CAFE

MAJOR: Cheese measured to be 61F in prep cooler by warewashing area. Per employee cheese had been stocked in the last 30 minutes. Ambient temperature of reach in portion of cooler measured to be 59F [CA] Keep PHFs at 41F and below for cold holding. Ensure coolers can maintain ambient temperatures of 41F and below. [COS] Cheese was placed in ice bath to keep temperature until cooler can be repaired. MINOR: Corn ribs measured to be 130F. Per employee corn ribs were made in the last hour and placed immediately into upright warmer. Upright warmer measured to have ambient temperature at 142F. [CA] Keep PHFs at 135F and above for hot holding. [COS]Corn was reheated to 165F in oven prior to returning to upright warmer.

Ice bath observed to be only at the bottom of cheese container. Cheese measured to be 45F. [CA] Ensure ice bath has ice level that rises up the side of container of PHF. [COS] Ice bath was refilled to have high ice level.

Dishwasher measured to have 156F rinse cycle and 0ppm chlorine. No dishes observed to be washed at time of inspection.[CA] Ensure dishwasher has at least 160F rinse cycle or 50ppm chlorine. [SA] Employees will use 3-comp sink to wash dishes