Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Hamburgers hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
Burgers were placed on grill and reheated to 168F
Temperature Measuring Devices - Ambient Air and Water Observation: The ambient (air/water) temperature measuring device (degrees F) located in the refrigerator is not provided.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Handwashing Signage/Handwashing Facilities Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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