| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
The following items in hot holding unit temperature tested with state calibrated thermometer : chicken tenders 110F, potato skins 110F, breakfast biscuit 110F. |
Discussed hot holding temperatures, adjusted machine, and discarded food. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Sanitizer in spray bottle ppm over 500. |
Discussed measuring sanitizer levels, and worked with PIC to get correct sanitizer level, and tested. |
Priority (P) |
0 |