Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Cooked bacon observed stored at room temperature. Bacon is a potentially hazardous food and must be stored at safe temperatures. Product was reheated on site and will be maintained in a stainless steel pan on the griddle. Maintain product temperature at 135 degrees F or above.
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Creamers placed on dining table require refrigeration. Creamers were out no more than two hours and relocated to a proper working cooler. Creamers will be dispensed per hot beverage order. Staffs will look into ordering shelf stable creamers.
Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
--Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required. Have the unit serviced and repaired within 48 hours. Manually sanitize dishware and utensils until the dishwasher is repaired.
Drying Clean Equipment & Utensils (46.771)
--Clean food equipment observed stored in the food preparation sink and mop sink. Re-wash this equipment. Provide additional air drying shelving or mobile cart. Do not store clean (or dirty) equipment in the food preparation or mop sink.
Restaurant representatives - add corrected or new information about Bacon Press, 235 Lancaster Ave Unit E-12, Malvern, PA »