| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
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 firm's chlorine dishwasher with dishes present inside was unable to reach minimum 50 ppm required for chlorine solution. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
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 |
Observed multiple deli items (sandwiches, meat and cheese snacks) in retail sandwich case that were held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all items that were cold held for safety that were held above 41 degrees F. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed firm did not have any test kits available to measure the concentration of chlorine for their chlorine dishwasher. |
|
Priority Foundation (PF) |
0 |