| 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 |
out |
Observed bleach sanitizer to be over 200 PPM in at triple sink. Inspector used state test strips. Test strips in the firm were spilled into trash can when employee opened firms bottle. |
Inspector spent extra time helping set up sanitizer |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 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 |
out |
Observed used chicken breading being stored at ambient temperature. When asked kitchen employee stated she usually starts with new breading every morning but doesn't change out breading during the day. |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed excess dust and grease build up on vent hoods in kitchen prep area.
Observed excess dust and debris build up on vent guards in walk in cooler |
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Core (C) |
0 |