| 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 |
Retail Fountain Machine- Ice dispenser on the right side, had pink organic material inside the ice chute that ice passes through as it is being dispensed. |
PIC cleaned and sanitized ice chute |
Priority Foundation (PF) |
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 |
out |
Retail Island Cooler- Using a state issued and calibrated probe thermometer foods requiring refrigeration were between 51 to 55 degrees, above the safe cold holding temperature of 41 degrees. |
Employee pulled foods requiring refrigeration from cooler, to discard. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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At time of inspection open coffee creamers did not have a date mark to determine when they were open or to discard. |
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Priority (P) |
0 |
| 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 |
out |
At time of inspection firm had made a sanitizer bucket that was more then 400 PPM, using inspectors test strips. Manufacture instructions were between 200-400PPM |
Employee added water and using firms test strips the sanitizer bucket was still over 400ppm. Employee and Inspector re-made sanitizer and it tested 200ppm |
Priority (P) |
0 |