| 14 Food contact surfaces; clean and sanitized |
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| 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 sanitizer basin inside the deli with 00ppm when using firm's and my test strips. PIC inside the kitchen stated that they mix water with their sanitizer dispenser. Per manufacturing directions, this sanitizer is already mixed inside the dispenser when it comes out. The firm is diluting their sanitizer water. |
PIC dumped sanitizer basin and mixed additional bucket of sanitizer using only dispensed sanitizer which read accurately 200 ppm using the firm's test strips. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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I asked PIC inside the deli about cooling, and they stated that they do not cool their cooked TCS items before they place into cold holding. Using my probe thermometer, I observed store packaged green beans and mashed potatoes put directly into the cold case by PIC with an average internal temperature of 48F. |
All food items not cooled properly were voluntarily discard by PIC during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed several opened bottles of TCS Sweet Baby Ray's sauce stored on deli preparation counter at ambient temperature with "Refrigerate after opening' on the labels. Also observed several containers of green beans and mashed potatoes packaged by the firm and placed into cold holding with an average internal temperature of 49F using my probe thermometer. |
PIC voluntarily discarded all opened "Refrigerate after opening' stored at ambient temperature. |
Priority (P) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed several Food service metal pans, bowls, and utensils stored clean being held inside of 'dirty' buckets. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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| 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 |
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Observed 3 Compartment sink inside the kitchen backing up when running sinks. This is not allowing wastewater to drain properly causing old food, and oils to back up inside basins when ran. |
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Priority (P) |
0 |