| 14 Food contact surfaces; clean and sanitized |
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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 firm putting straight bleach into a spray bottle and spraying several sprays into a sanitizer bucket to get the formulation, and then mixing with water. I observed a sanitizer bucket with 0ppm using mine and the firm's test strips. I instructed PIC on how to properly make sanitizer using the label for their Chlorine sanitizer (1 TSP per 1 gallon of water) |
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Priority (P) |
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| 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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Using my probe thermometer, I observed several chubs of retail chorizo overstocked inside of the retail cooler with an internal temperature of 50F. All chorizo above 41F was placed into a garbage bag, placed into their walk-in cooler, and labeled 'Not for Retail Sale' so they can return to get credit for product. |
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Priority (P) |
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| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
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Observed firm making Ceviche with raw fish but did not have a Consumer Advisory to note the raw ingredient. |
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Priority Foundation (PF) |
0 |