| 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 firm to not have an approved sanitizer, the firm had bleach labeled as no-splash. Bleach with additives is not an approved sanitizer. |
PIC voluntarily sent an employee to the store to get an approved sanitizer during the inspection. Employee returned with plan bleach. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 onion rings in hot holding to have an internal temperature of 127, when checked with Inspector's probe thermometer. |
PIC did voluntarily discard the out of temperature food, and replace it with a in temperature batch. |
Priority (P) |
0 |