Days Inn & Suites

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Observed milk in a pitcher to have a temperature of 55 degrees Fahrenheit. Per regulation TCS food such as milk must remain at 41 degrees Fahrenheit or lower. PIC voluntarily discarded the milk and stated they would find another way to store the milk at an appropriate temperature.

511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Note: Observed test strips to measure the concentration of the quaternary ammonium sanitizer to have an expiration date of July 2022. PIC stated more test strips would be ordered.