Eegee's #44

Violations (2)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24°C (75°F), (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; 3 compartment sink Observed sanitizer basin to be filled and in use. Measured sanitizer at 0 ppm quat. Tested fresh batch of sanitizer by filling a container; also measured at 0 ppm quat. Observed chemical container to appear empty.

  Protection from Contamination

• 14dfbdde-d3cb-4677-ae2a-226bea8b7566Corrected on site

  Proper hot holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Steam table When measured with a probe thermometer, observed TCS items hot holding below 135F on the steam table. PIC stated the items are received frozen, thawed overnight in the walk in cooler, and reheated in the microwave. The items noted here were hot holding since 630AM. Note: PIC (shift lead), when asked, stated final reheating temperatures are not measured and line checks are not performed to monitor hot holding temperatures (except for the cold holding tables).

  Time Temperature Control for Safety Food (TCS Food)