14 Food contact surfaces; clean and sanitized |
in |
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0 |
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
*Observed pans and lids stacked in the clean dish area with old labels still attached.
*Observed brown organic matter build up on ice shout for ice coffee. |
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Priority Foundation (PF) |
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 Quat sanitizer bucket in retail deli, to have 0 ppm when tested.
*Observed Quat sanitizer bucket in kitchen area, to have a concentration of 0ppm manufacture requires a concentration of 200-400ppm. |
*Automatic dispenser found to not be dispensing at required concentration, and Kitchen Manager agreed to manually poor and test sanitizer until the dispenser can be recalibrated. |
Priority (P) |
0 |
19,20 safe temperature holding |
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0 |
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 |
out |
*Observed non-TILT items being held as follows, Chilli 125F, in Nacho Dispensing Machine. Roller Grill non-TILT items as follows, Cheeseburger Bites 120F and Taquitos 122F, PIC stated these items were not in the process of cooking. |
*PIC discarded the non-TILT out of temperature items. |
Priority (P) |
0 |
19,20 20 Cold holding temperature |
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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 retail cooler be missing a door and items in that part of cooler to be out of temperature as follows: Naked Juice 48F, Tropicana Orange Juice 46F, and Milk 49F.
*Observed a gallon of milk at the coffee station at 48F. |
PIC did discard the out of temperature items into trash. |
Priority (P) |
0 |
34 Food Properly labeled |
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0 |
34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
out |
*Observed self-serve doughnut case to have no ingredient list. |
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Core (C) |
0 |