- Handwashing (46.132)
--Food Employee cooking a raw animal derived product (hamburgers), and then preparing a ready-to-eat salad without a proper handwash and glove change in-between. Small amount of lettuce and tomato and lettuce discarded, hands properly washed, and a clean pair of gloves were donned. As discussed, it is important to properly wash hands and change gloves when changing tasks as not to contaminate food products.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Pepsi-brand cold hold unit had a temperature range of 45°F (top) to 53°F (bottom). Product internal temperatures of chocolate milk, cut lemons, eggs, and cool whip were 46°F, 51°F, 46°F, and 47°F. Milk products and shell eggs stored near the top of the unit O.K (maximum allowed 45°F), removed to alternative cold hold unit as current storage unit is failing (set to coldest setting, should not be this warm). As discussed, no temperature controlled for safety (TCS) products may be stored in this unit until it is repaired / serviced and capable of maintaining temperatures of 41°F and below.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
--Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration of Quaternary Ammonia, used for the three-compartment sink. As discussed, the chlorine test strips available at the facility, used for the wiping rags, will not work for the Quaternary Ammonia.
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05/16/2014 | Regular |
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