ACE Summary-16yg7yf
ACE Summary-16yg7yf
ACE Summary-16yg7yf
OUR
Food Safety Brand Standards Local Standards
RESULTS
# L1 # L3 # L1 #L2 # L3 # L1 #L2 # L3
4 2 2 1 0 0 0 0
01/18/2022
AS AS AS Unannounced
MA
08/03/2021
AS AS AS Announced
03/08/2021
AS AS AS Announced
UN
Actions & Notes
Priority 5: Cold TTCS held IN PRODUCTION ≤5°C (41°F). (Temp >5°C (41°F) to 8°C (46°F) but time OK)
Maketable Meat
ACE – Rest. 60P3010251
Food Action
Temperature
(L1) (6.2) Cold TTCS held IN PRODUCTION ≤5°C (41°F). (Temp >5°C (41°F) to 8°C (46°F) but time
OK)
Comments:Shredded chicken in maketable top was at 10.9C and still within 4 hours time.
Picklist: Maketable Meat
Maketable Meat
Kitchen Action
Ceiling
Equipment Action
All Equipment
Reach-in Cooler
(L1) (8.1) Approved chemicals are properly labelled, stored and handled correctly.
Comments:1. Chemical spray bottle labelled degreaser had clear solution instead of purple solution inside. 2.
Picklist: Not properly labelled
(L1) (5.3) Wiping cloths used and stored properly in a sanitizer bucket with correct concentration
Comments:1. Concentration of sanitizer bucket at dough making table was less than 50ppm. 2. Observed 2 wet wiping cloths not
in sanitizer bucket when not in use, found at dough making table and near dishwasher.
Picklist: Sanitizer buckets/bottles not correct concentration; Wiping cloths not in sanitizer when not in use
Sanitizer buckets/bottles not correct Wiping cloths not in sanitizer when Wiping cloths not in sanitizer when
concentration not in use not in use