| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 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 |
out |
Meat 3-Bay Sink- 3-bay sink was not reaching 150PPM when tested at time of inspection. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Firm is using Sparchlor as their produce wash and not following the manufacture instructions by following a 2 step cleaning process. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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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 |
Older Retail Cooler- Using a state issued and calibrated probe thermometer packaged boiled eggs (47) not in the shell and a package of sliced liver cheese (45) were above the safe cold holding temperature of 41 degrees. |
PIC removed and discarded eggs and liver cheese. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Meat Prep Room- Old dried food debris on shelf between band saw and food service containers. |
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Core (C) |
0 |