| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Room temperature Breading container beside fryers wet organic matter on inside and breading. Stated started using at 6am this morning and after 11am over 4 hours not cleaning and sanitizing.
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Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
observed employee washing at 3 compartment sinks not using sanitizer. Do have sanitizer system on wall to use and did set up and tested correctly. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 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 |
Front condiment cooler not keeping food at 41 or below- probed with state certified thermometer with temps reaching between 52 and 54 degrees. PIC Voluntarily decarded all food in this cooler that had to keep refrigerated.
Water breading mix base that has been in operation since 6 am at breading station 74 degrees - voluntarily pulled and discarded. |
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Priority (P) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Condiment cooler not working properly to keep food at 41 or below. Needs repair. |
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Core (C) |
0 |