| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed when asking PIC how long to dip test strips to get an accurate reading that they were not knowledgeable and stated that they did not know. |
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Priority Foundation (PF) |
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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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Observed 2 containers of open banana peppers and pickles with "Refrigerate After Opening" on the label to be sitting inside of prep cooler at 50F using my probe thermometer. PIC voluntarily discarded all foods inside of cooler above 41F. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed sanitizer dispenser dumping too much sanitizer into basin. After sink spigot was turned off, sanitizer was able to fill and test accurately at 200 ppm using my test strips. |
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Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed leak at faucet of one basin kitchen sink. The sink is corroded and building up organic matter where it is leaking making area open to contamination. PIC stated that this was repaired but it has still been leaking. Also, there is a leak at the 3 Compartment sink faucet, when sanitizer is turned on. The water spigot is loose and not allowing sanitizer to drain properly into the basin. Sanitizer tested well over 500 ppm using mine and firm's test strips today. |
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Core (C) |
1 |