Kain Der Yah

Quat sanitizer buckets in the kitchen measured 100 ppm., , Fresh sanitizer buckets were prepared at 200 ppm.

1. Roasted pork legs were left on the tray to cool at without temperature control., , Develop a plan to monitor the food within 2-hour timeline when cooling., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C to 20°C or less within two hours and then from 20°C to 4°C or less within 4 hours., , 2. Roasted pork legs were brought out in large portions during rush hour., , Bring food in small portions., , Develop a plan to ensure food is not at room temperature for more than 2-hours. After 2-hours the food must be discarded., , Food items were stored in the walk-in cooler.

Recurring violations cited on April 9, 2025:, 1. Used serving utensils were stored o the handle of the stove grill., Utensils were washed in the dishwasher and stored in quat sanitizer bucket at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Cell phone was placed on a serving plate in the kitchen., , Provide a separate space to store personal items. , , , 2) Scoops were stored in stagnant water. , , Store utensils in ice water or sanitizer.

Food stains on the camping cooler. , , Clean the camping cooler.

1. Grime build-up underneath dishwasher. , , 2. Grime build-up was noted underneath the 2-compartment sink and hard to reach areas., , Clean these areas.