3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed items on prep cooler being held at 45 degrees. Keep lid closed at all times to keep TCS foods in proper temperature ranges. Also observed fried chicken in hot hold unit at 110 degrees and not meeting minimum temperature of 135 degrees. Employee disposed of the chicken out of temp.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. The sanitizer concentations for the 3 compartment sink and the sanitizer buckets read 0 ppm. Correct immediately to ensure proper sanitation of equipment.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. Correct By: 04-Feb-2015