Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Walk-in cooler air temperature 43 degrees F. All coolers in which potentially hazardous foods are stored must be maintained at 41 degrees F or below. Lower the walk-in cooler temperature within 24 hours.
Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
--No sanitizer test kit. Provide a QAC Compound Test Kit within 7 days. Maintain your sanitizer level at 200 ppm.
Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
--Clean the dishroom floor
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