Observation: Gravy in the hot holding unit is at 42 Degree Celsius. No temperature records available for the hot holding unit. Gravy was discarded at the time of this inspection.
Corrective Action: All hot held items must be maintained above 60 Degree Celsius/140 Degree Fahrenheit. Start maintaining temperature logs for the hot held food items. The gravy must be reheated quickly ( less than 1 hr) before hot holding.
Observation: The sanitizer solution in the sani-bucket is not showing any detectable sanitizer in it.
Corrective Action: All wiping clothes must be stored in 200 ppm quart sanitizer. The daily sanitizer concentration monitoring is being done. Please ensure that the all the employees are trained on the correct procedure to use the sanitizer test strips.
Observation: a)The walk in freezer has heavy ice build up on the inside and around the door seal. b) The back room is cluttered with the empty boxes and the promotional material.
Corrective Action: Ice on the walk in freezer floors needs to be cleaned.