| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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When testing sanitizer, PIC only dipped test strip for 1 second but the manufacturer's instructions state strip must be dipped for 10 seconds to get a correct reading of sanitizer concentration. Also, when asking PIC what the correct percentage is when you're testing your sanitizer; they stated that it was 400 ppm and up. Per manufacturer instructions, it can only be between 200 to 400 ppm to safely clean dishes and utensils. |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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When testing sanitizer, PIC stated that 400 ppm was the acceptable percentage for sanitizing. The manufacturer's instructions state that 200 ppm is acceptable range for sanitizing dishes. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Using my probe thermometer, I observed that several food items were outside the temperature safe zone for Hot Holding. Temperatures ranged between 112F to 122F. The firm stated that they are using temperature for food safety. |
All food items below 135F were voluntarily discarded by PIC during inspection. |
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