| 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 |
3 Bay Sink- Firm was diluting sanitizer too much and below manufactures recommended strength of 200 PPM. |
Firm re-calibrated sanitizer that is mixed with water. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 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 |
Using a state issued and calibrated probe thermometer, rotisserie chicken (110 degrees) was found to below the safe hot holding temperature of 135 degrees. |
PIC discarded 2 rotisserie chickens |
Priority (P) |
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 |
Salad Bar- Using a state issued and calibrated probe thermometer salad dressing that was required to be refrigerated was found to be at 59 degrees, above the safe cold holding temperature of 41 degrees. |
PIC had employee discard salad dressing and place them into a deeper hotel pan in the salad bar. |
Priority (P) |
0 |