Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Sanitizer was much too strong; Dilute all sanitizer solutions to 200-300 ppm quat, or 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
34.
Air dry all food pans after washing them; Do not stack items WET.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Quat sanitizer was greater than 400 ppm. Sanitizer at this concentration could be toxic. Best range for quat sanitzer is 200ppm to 300ppm. Use test strips to verify concentration.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Very good job with TILT procedures and record keeping.
Sanitizer in the 3 compartment sink was weak or vacant of chlorine. Make sure sanitizer is 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure strength.
1.5
18.
Make sure time documentation is complete for time/temp foods. (2hr hold foods)
0.0
49.
Documentation of approved training - 2 point credit awarded.
Chicken breader was being left out at room temperature. This item must be temperature controled at 45 degrees F or below, or use small batches of batter and discard product after each use.
2.0
18.
When doing time instead of temperature, make sure to discard all products after the 4hr time has elapsed. Do not add product unless you document a new time and initial temperature. If product is added without doing this, then time system will not be accurate.
0.0
49.
Documentation of approved training - 2 point credit awarded.
