| 14 Food contact surfaces; clean and sanitized |
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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 |
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Insufficient sanitizer concentration observed at third compartment sanitization rinse during manual ware washing at time of inspection. Sanitizer concentration checked at 0 PPM Quaternary Ammonium at time of inspection. Must be 200 PPM per Manufacturer's specifications. |
Personnel drained solution, re-filled, and manually added sanitizer to obtain 200 PPM concentration, previously washed utensils were re-sanitized. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
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Temperature Controlled for Safety foods not held at proper temperature during cold holding, Opened package of deli bologna stored above refrigeration line in deli prep top, product internal temperature checked 46 degrees F with TDA probe thermometer at time of inspection---Prepackaged deli sandwiches in self-service retail cooler are out of safe temperature range at time of inspection, internal temperatures checked with TDA probe food thermometer ranging from 51 to 55 degrees F at time of inspection. |
Management voluntarily discarded opened package of bologna and 22 prepacked sandwiches during inspection that were found to be out of safe temperature range. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Opened deli roast beef stored in deli prep cooler is date marked with 6/24 opening date at time of inspection on 07/26. Product must be used/discarded within 7 days of opening counting opening date as Day 1. |
Management voluntarily discarded product during inspection. |
Priority (P) |
1 |