| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed several clear and black food serving containers stored clean with encrusted sticker residue set up on them. I also observed the firm's ice scoop was sitting out uncovered on top of ice machine. |
PIC placed all food serving containers with sticker residue into the 3 Compartment sink wash basin. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Using my test strips for both Chlorine and Quaternary Ammonia I observed when asking PIC to check sanitizer that the firm us using Chlorine test strips for Quaternary Ammonia at firm. Also, when asking proper rate for mixed sanitizer the PIC was not able to give the concentration rate per the manufacturer's instructions for proper sanitizing of utensils and equipment. |
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Priority Foundation (PF) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed several sanitizer buckets and 3 Compartment sink basin to have a mixture of sanitizer that is well over the manufactures limit for sanitizing. This is making the firm's sanitizer toxic. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed 2 chubs of raw hamburger sitting out and thawing inside of the firm's sink. Please ensure that your staff is thawing properly either inside a cooler or under constantly running water so it can thaw evenly. |
All raw meat thawing at ambient temperature was voluntarily discarded by PIC during inspection. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed 2 probe thermometers used at firm that could not be calibrated. |
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Priority Foundation (PF) |
0 |