| 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 concentration of quaternary ammonia based sanitized water solution in 3 bay sink intended to sanitize food contact utensils to have concentration below 150ppm |
PIC drained sink, and stated they would make a fresh batch prior to any dishwashing operations |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 TCS house made sandwiches cold held in retail open air cooler to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer. Temperature of cooler unit 58-60 |
PIC discarded all TCS items (10 sandwiches) from cooler and stated that cooler will be removed from service |
Priority (P) |
2 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed interior walls of ice cream novelty freezer to have heavy ice build up, rendering racks unable to be removed and creating a surface that cannot be easily cleaned |
|
Core (C) |
0 |