Food Inspections

J. Buffalo Wings

Inpection Notes

8-2B - toxic substances properly identified, stored, used 511-6-1.07(6)(g) - chemical sanitizers, criteria (p) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Note: Observed working sanitizer to be at a concentration >100 ppm Chlorine. PIC remade sanitizer to a concentration of 100ppm Chlorine. 11D - thermometers provided and accurate 511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Note: No temperature measuring device was observed in the reach-in cooler of the prep top cooler at time of inspection. PIC placed a device in prep top cooler at time of inspection.

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