| 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 |
The mechanical dishwasher observed to reach a temperature of 147.7 degrees during the final rinse cycle, should reach a temperature of 180 degrees or higher, Hot water not sufficient for sanitizer obtaining required temperature. |
Work Order # 309814009 placed during the inspection by the manager on duty. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 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 |
Chicken slider and egg/bacon bites observed at time of inspection to be 74 degrees in the hot hold unit, Hot holding requirements at 135F or above for Time/temperature control for safety foods. |
The hot hold unit containing the Chicken slider and egg/bacon bites was not turned on at time of inspection, the manager on duty discarded the food and turned the hot hold unit on. |
Priority (P) |
0 |