| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC test sanitizer by swirling strip in solution, which is against manufacturer instructions. Strip must be held still in the solution for 10 seconds. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed multiple grab and go items (sandwiches, salads, desserts, prepackaged items) in retail grab and go island held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all cold held items that were held above 41 degrees F. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed pork carnitas thawing in the prep sink at ambient temperature, not submerged under cold running water. |
Pork was still below 41 degrees F. PIC voluntarily placed pork in a container and started running water to continue the thawing process. |
Core (C) |
0 |