| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** Observed heavy buildup on bread pans in the bakery area. |
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Priority Foundation (PF) |
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 |
** Quat sanitizer concentration was observed at 0 ppm in the 3-compartment sink in the salad prep area. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Observed employee in the salad prep room tested the quat sanitizer while the solution was hot 98F. The manufacturing label stated a sanitizer solution temperature between 65F-75F. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 diced onion and pizza sauce in deli containers were stored at room temperatures were 72F/74. The label on the pizza sauce box stated refrigerated opened. PIC stated the onion can be held for 4 hours, but no time was written on the diced onion containers. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
** Observed employees in the cafe area wearing wrist watches and necklaces. |
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Core (C) |
0 |