||Hot and cold holding
||Cold food item(s)
||Stored above 41 degrees F
||Observed phfs (chicken, cream cheese, brie cheese, other wrapped meats, etc. ) in the two sandwich wrap make line coolers (top and bottom) to be at 45 to 51f. All phfs must be kept at 41f and below.
||Warewashing Chem.San., Temp/pH
||Quaternary ammonia solution
||Not immersed in A concentration specified on manufacturers label
||Observed the quat sanitizer solutions in the three compartment sink and the two spray bottles to be not mixed properly. Corrected by adjusting the concentration to 200 ppm
||Cooling, Heating, and Holding
||Equipment cold holding Refrigerator
||The two sandwich make line coolers are not maintaining phfs at 41f and below throughout the day. Adjust/repair/replace these refrigerators as needed to maintain foods at 41f and below. Utilize pan covers to help maintain foods at proper temperature and/or store foods that are difficult to maintain at 41f in the reach-in portion of the cooler (such as small pieces of meats/cheese that are currently stored in large open food pans on the top of the cooler).
||Sanitizer test kit
||Ensure staff are using the provided quat test papers to verify each batch of sanitizer prepared is at 200 ppm.