Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Hot foods are being held below acceptable hot-holding temperatures. Hot foods should be held at 135 degrees F or above. See temperature log (pg.2). Owner was asked to discard chicken patties. Patties were at 121 degrees F. Management initiated immediate corrective action.
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Foods are held above acceptable cold-hold temperatures. Cold foods should be held at 41 degrees F or below. See temperature log (pg.2). Owner informed sanitarian that meats that are out of temp were recently used to make sandwiches. Owner adjusted temperature of refrigeration unit to make it colder. Management initiated immediate corrective action.
Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration. Provide chlorine test strips for sanitizing solution.
Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Paper towels and handwashing reminder sign lacking at handwashing sink in food prep area. Management initiated immediate corrective action.
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