| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed old product build-up in nozzle of retail coffee dispenser. |
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Priority Foundation (PF) |
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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 |
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Observed chemical sanitizer from automatic dispenser not adding enough for the appropriate concentration (200-400 PPM). Bucket of newly made sanitizer at 0 PPM and sink basin at 100 PPM when checked with firm and inspector test strips.
PIC called in work order during inspection; discussed manually adding sanitizer until dispenser is corrected. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed small roller grill maintaining 50C (112F); internal temperatures of food products ranged between 98F-104F. PIC voluntarily discarded out-of-temperature products: 1 jalapeno cheddar sausage and 3 smokey cheddar sausages. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed white/green organic matter build-up on lift arm of F'real milkshake machine and on the plate behind ice deflector shield of retail fountain drink machine. |
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Core (C) |
0 |