||Reheating for Hot Holding
||prep area hot holding unit
||Reheated to less than 165 degrees F
||Observed pan of cooked rte chicken in steam table in upstairs prep area with an internal food temperature of 110-125f (chicken has been in steam table for 30 minutes per pic). Pic stated correct reheating procedures (reheat chicken on rangetop grill to 165f within 2 hours), but staff did not verify food temperature this morning. Pic corrected by reheating chicken to 165f at time of inspection. Violation corrected.
||Sanitizing Solutions, Testing
||Sanitizer test kit
||three compartment sink
||Observed no test strips in facility to measure sanitizer concentration in 3 compt sink. To correct, please obtain proper bleach test strips as soon as possible. Pic corrected by obtaining proper test strips at time of inspection (employee bought at gfs). Violation corrected.
||System Maintained in Good Repa
||prep area handsink
||Observed the following plumbing fixtures not maintained and leaking water:
*handsink in upstairs prep area. *handsink water faucet in basement dishwashing area. *water faucet on 3 compt sink leaking and wrapped in plastic wrap. To correct, please repair all plumbing leaks as soon as possible