Quat sanitizer in 3-vat sink measured at 300 ppm. All meats and poultry are delivered fully cooked and frozen. They are then reheated to 165 F and held hot at 135 F or above. No violation noted during this evaluation.
09/24/2015
Routine
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Turkey breast and mozzarella cheese were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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