| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed black and grey organic matter on red slushy nozzle. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed multiple breakfast items in retail hotbox to have internal temperatures ranging from 115-122 degrees F when checked with inspectors probe thermometer. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed fridge on retail sales floor with TCS foods such as shell eggs, ranch, and cheese to have an internal temperature of 63 degrees F when checked with inspectors infrared thermometer. |
PIC was able to flip switch on fridge on surge protector and fridge compressor and light did turn on. When rechecked, fridge had internal temperature of |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed firm to not have test strips |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed firm to have no test strips for sanitizer |
|
Priority Foundation (PF) |
1 |