The Joy Bus

Inspector's notes

Large covered, plastic container of beans measured 50 degrees F in walk-in cooler. Item had been prepared yesterday and did not cool properly, item was discarded at time. Please ensure all time/temperature controlled for safety (TCS) food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way down to 41 degrees F in no more than 6 hours total. Corrective Action: Corrected at time of inspection.

Inspector's notes

cooked ham, cut tomatoes, quinoa, lox, and cheese in prep top cooler measured 49-55 degrees F internally. Ambient temperature of unit measured 55 degrees F with min/max thermometer. Cooler had been stocked over 3 hours prior, all TCS food items were discarded at time. New items were put on ice, and service call was placed for unit at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 25 ppm chlorine sanitizer in mechanical warewashing machine rinse water. Mechanical warewashers using chlorine sanitizer must rinse with a sanitizer concentration between 50 and 100 ppm chlorine. Person in charge relocated warewashing to three-bay sink at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.