| 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. |
out |
**Observed food grade containers stacked inside of each other with visible sticker residue on surfaces from previous usage. Containers observed stored clean at the rack next to the three compartment sink |
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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 an in-use chlorine sanitizer bucket at White Bison to have a chemical concentration of 0PPM after testing with the firm's chlorine test strips. |
Contents voluntarily discarded during inspection |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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**Observed prepackaged TCS items in the White Bison retail cooler to be out of the temperature safe zone for cold holding. Internal temperatures registered from 44F to 49F with calibrated probe thermometer and are logged in the inspection report |
25 items voluntarily discarded during inspection. |
Priority (P) |
0 |