Test kit provided and used to measure sanitizing solution concentration Observation: Test strips needed.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Cooler needs a thermometer.
04/23/2014
Routine
Sanitizers Bleach mixtures well above 200ppm.
Test kit provided and used to measure sanitizing solution concentration No test kit available to check chlorine sanitizer.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Pulled pork dated 5/12/13. Disposed of at time of inspection.
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