| 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 orange build-up on the inside of the ice chute at fountain drink station. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
*Observed PIC presented chlorine test strips, to test sanitizer solution, however the only sanitizer present was Quintenary Ammonium tablets. |
Inspector showed PIC which test strips to use, and how to mix and test sanitizer. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 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 Original Boiled Peanuts, in hot holding observed at 131F.
*Observed Wings at 121F, 132F; Pork Chops at 122F, 126F; Chicken Tenders at 125F; Pizza at 117F; Sausage Biscuit at 132F in hot holding unit. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
*Observed date marking sheet for cold holding items to be inconstant with one employee saying they log the day of discard, and another saying they log the day the item was placed in use. |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
*Observed Raid stored under hand wash sink in food service area, and unlabeled large commercial sprayer, that PIC said was used to spray for pest, stored in a dry storage area. |
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Priority Foundation (PF) |
0 |