Hot Hold (135F) Maintain hot holding potentially hazardous food items at 135*F or above to prevent illness. Observed pizza 105*F to 105.1*F in hot holding unit. Pizza had been holding in unit less than 2 hours and was reheated to 165*F and immediately served. Time as a public health control was discussed with person in charge.
Manual/Mechanical Warewashing and Sanitizing Maintain quaternary sanitizer solution between 200-400 ppm to ensure proper sanitization. Observed quaternary sanitizer solution in three compartment sink and bucket between 0-100ppm. Quaternary sanitizer solution was restored to an adequate concentration as a corrective action.
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