FOOD CONTACT SURFACES, CHEMICAL SANITIZING: AFTER BEING CLEANED, FOOD-CONTACT SURFACES AND UTENSILS WERE NOT SANITIZED USING AN EFFECTIVE OR APPROVED COMBINATION OF EXPOSURE TIME, CHEMICAL CONCENTRATION, TEMPERATURE, AND/OR PH.
TCS FOODS - 135˚F HOT HOLDING: TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD AT TEMPERATURES BELOW 135°F [OR A ROAST WAS BEING HELD BELOW 130°F].
Mar 10, 2009
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EQUIPMENT–GOOD REPAIR AND PROPER ADJUSTMENT.: EQUIPMENT AND/OR COMPONENTS WERE NOT MAINTAINED IN GOOD WORKING ORDER.
TCS FOODS - 135˚F HOT HOLDING: TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD AT TEMPERATURES BELOW 135°F [OR A ROAST WAS BEING HELD BELOW 130°F].
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
USING HANDWASHING SINK-OTHER PURPOSES: HANDWASHING SINK IS BEING USED FOR PURPOSES OTHER THAN HANDWASHING.
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