| 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 sanitizer concentration of sanitizer solution at 3 compartment sink was below minimum 200 ppm per manufacturer's instructions. |
Employee voluntarily drained solution and replaced it with solution in appropriate sanitizer concentration range. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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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 multiple cleaning chemicals (degreasers, detergents) in retail area stored above single service plates and cups. |
|
Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Observed water leaking from ceiling in food prep area above 3 compartment sink. |
|
Priority (P) |
0 |