Fatburger

Hot holding temperatures for chili and gravy were (54 and 53 C) - below the REQUIRED 60 C., These items were removed from the hot holder and reheated to 74 C. , The Hot holding unit temperature was increased to ensure food items are held above 60 C., Ensure that hot holding temperatures are checked throughout the day with a metal stem thermometer to verify they are at or above 60 C., , , Cold storage unit temperatures were holding correct temperature (coolers below 4 C and freezer at – 21 C).

The sanitizer strength for the low temp dishwasher was found to be at 0 ppm chlorine., The sanitizer container was found to be empty., Chance replaced the container of sanitizer and primed the line to ensure sanitizer at the sani cycle., , Ensure that chlorine test strips are used daily and a log sheet is maintained documenting the checks.