Reheating Food (46.365)
--Noted previously: Product (cream soup) to be held hot must be heated to 165 deg. F., prior to holding it hot (above 135 deg. F.).
Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
--No measurable Chlorine sanitizer in the low temperature automatic machines final rinse. Primed the unit, and it appears to be losing its prime following operation. Additionally, recommend that the stock chemical be covered / sealed to some extent to minimize the evaporation of the active ingredient in the sanitizer (Chlorine).
Cooling, Heating, & Holding Capacities (46.611)
--Walk-in cooler is holding foods at 42 to 44 deg. F. (all potentially hazardous foods are to be below 41 deg. F.). PIC stated they were in this unit frequently (in preparation today), and that she will monitor the temperature and phone the repairman to make the unit hold food below 41 deg. F.
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