Smorgasburg Atlanta: Across the Coast Seafood

Observed failure to have test kit or way of testing concentration of sanitizer solution. (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. PIC advised to acquire testing kit.

Observed failure to have test kit or way of testing concentration of sanitizer solution. (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. PIC advised to acquire testing kit.

Observed lobster and cut peppers being held above 41F. 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.PIC put items on ice.