| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed sanitizer bucket with wiping cloth in it with 0 ppm of sanitizer at time of inpsection. |
PIC empty water and replaced with fresh sanitizer water. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Observed hamburgers held at hot holding in deli with an internal temperature of 129 F to 130 F degrees. All hot holding food should be held at a minimum of 135 F degrees. |
PIC discarded hamburgers at time of inspection. |
Priority (P) |
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 sliced tomatoes in deli prep cooler 51 F degrees and diced onions 50 F degrees. All cold holding items should be held at 41 F degrees and below. |
PIC food out of temperature discarded at time of inspection. |
Priority (P) |
0 |