| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed brown build up soiling the interior of ice chute on the right side of the fountain beverage station. |
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Priority Foundation (PF) |
2 |
| 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 chemical sanitizer in sanitizer bucket with a concentration of 100ppm. Per label instructions, sanitizer should be between 200 - 400ppms. |
PIC discarded sanitizer solution. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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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 |
Observed the majority of temperature controlled for safety (TCS) food items (see above for temps) in grab n go open air cooler had internal temperatures exceeding 41F when checked with inspector's probe thermometer. |
PIC voluntarily discarded all TCS food items that exceeded 41F. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed significant ice build up on toppings cooler in kitchen prep area. |
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Core (C) |
0 |