| 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 |
Deli had lemon scent bleach on hand for sanitizer. This is not an approved sanitizer. Bleach must be plain; no scents and no low-splash. |
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Priority (P) |
0 |
| 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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Observed food products in deli hot case not being maintained at 135F or above for food safety control. Food products probed with a calibrated state thermometer: tenderloin biscuit 119F, sausage biscuit 124F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed food thermometer on hand only checks hot food temperatures. Food thermometer needs to be able to check both hot and cold food temperatures. |
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Priority Foundation (PF) |
0 |