| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
|
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Pork in hot holding unit observed not being maintained at 135F or above. Internal temperatures with inspector probe thermometer observed between 109F-120F. |
PIC voluntarily discarded food not maintained at 135F or above. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Sanitizer concentration in sanitizer spray bottle for chlorine sanitizer observed to be in excess of 200ppm with inspector probe thermometer.. Chlorine sanitizer is required to be between 50ppm-200ppm. |
|
Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Men's restroom door observed not to be self-closing. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
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 |
Handwashing sink in back food prep area observed not maintained in good repair. At beginning of inspection, hot water would not turn on and then when PIC was able to turn it on, water was shooting out all over surrounding area. |
|
Core (C) |
0 |