Critical: PHF/TCS, HOT HOLDING (corrected on site) Observation: Sauteed mushrooms are 101°F
Correction: Maintain hot potentially hazardous foods at or above 135°F or at 41 F or below. Another option is to use time as a control and discarding foods above 70 F after 4 hours. Discard food after lunch period. Correct By: 07-Oct-2014
Critical: PHF/TCS, COLD HOLDING (corrected on site) Observation: Bean, diced tomatoes, tartar sauce and black olives all above 41°F in the top of the 3 door prep cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F, unit was adjusted and diced tomatoes were discarded.
WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES Observation: A quat test kit is not available for checking sanitizer concentrations for the Oasis 146 sanitizer.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 14-Oct-2014
Restaurant representatives - add corrected or new information about The Pickle Factory, 205 First St, Pepin, WI 54759 »