JERRY BOB'S FAMILY RESTAURANT

Proper cold 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: (2) At 5ºC (41ºF) or less. Food in the cold make top unit that requires temperature control for safety is above 41F, affected foods are between 50-51F.

Time Temperature Control for Safety Food (TCS Food)

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. The cold make top unit is not holding food cold enough/not functioning properly.

Utensils, Equipment and Vending

Warewashing facilities, installed, maintained, used, test strips

4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. There are no chlorine test strips for the dish machine, and no quaternary test strips for use of the 3-compartment sink and sani buckets used for general cleaning.

Utensils, Equipment and Vending