| 14 Food contact surfaces; clean and sanitized |
in |
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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 |
Observed the dishwasher did not reach the minimum temperature of 160F for hot water sanitizing when temperature was taken with Inspector's lollipop thermometer. |
Person In Charge(PIC) voluntarily put in a work order for the dishwasher and has ceased using the dishwasher until it is fixed. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 several items (salad mixes, salad kits, carrots) in the produce walk-in cooler that when the temperature was taken ranged from 50F-57F. |
PIC voluntarily discarded all out of temperature product. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed the produce walk-in cooler was at 50F during inspection. Internal temperatures of items held in the walk-in cooler ranged from 50F-57F. |
PIC voluntarily put an emergency work order in and discarded all out of temperature products. |
Priority Foundation (PF) |
0 |