- Critical: PHF/TCS, COLD HOLDING
Observation: Baked potatoes in the walk-in cooler are at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Cooked noodles, cooked soups, and hardboiled eggs in the kitchen 2 door refrigerator is not date-marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The kitchen dish machine is not sanitizing
Correction: tested at 0 ppm. The sanitizer jug was swapped for a new one. Make sure concentration maintains 50-100 ppm Chlorine.
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08/10/2015 | Routine | |
Restaurant representatives - add corrected or new information about Ronde' Vu, S110 County Road C, Spencer, WI 54479 »