| 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 black and pink organic matter on ice chute at beverage station. |
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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 Turkey Pot Pie at steam table to have internal temperature of 100 degrees F when checked with inspector probe thermometer. |
Inspector discussed proper reheating procedures before placing food into hot holding. PIC voluntarily discarded turkey pot pie filling. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed sanitizer bucket at sandwich food prep station to be over 200 PPM when tested with firms test strips. |
PIC voluntarily emptied bucket and remade sanitizer solution during inspection to proper PPM. |
Priority (P) |
0 |