Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000) All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
MEASURED THE AMBIENT AIR TEMPERATURE OF THE COLD HOLDING PREP UNIT AT 50F NEAR THE FRONT RIGHT SIDE OF SERVICE LINE. MEASURED THE CONCENTRATION OF THE QAUT SANITIZER AT 400PPM IN THE WARE WASHING 3-COMP SINK. MEASURED THE TEMPERATURE OF COOKED BACON AT 54F IN THE REACH DOWN COOLER NEAR SERVICE LINE. MEASURED THE TEMPERATURE OF COOKED BEEF AT 51F, EGGS AT 52F, COOKED BEANS AT 51F, AND MUSHROOMS AT 50F IN THE COLD HOLDING PREP UNIT NEAR THE FRONT RIGHT SIDE. MEASURED THE TEMPERATURE OF WATER IN THE PREP SINK NEAR WALK IN COOLER AT 116F AND THE 3-COMP SINK AT 118F.
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