| 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. |
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Observed blade of band saw stored as clean to have white organic matter present. Observed red organic matter present on blade guards. Observed yellow organic matter present on blade wheel. PIC was unsure of its last use date. |
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Priority Foundation (PF) |
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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 pre-mixed sanitizer at 3 bay sink to produce sanitizer concentration of 100 ppm. SK2 label requires sanitizer concentration for food contact surfaces to be 200-400 ppm. |
Inspector worked with PIC to determine hand mixing procedure at 3-bay sink for sanitizer preparation. After hand mixing, sanitizer tested at 200ppm. |
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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Observed mayonnaise used at sandwich prep station to have internal temperature of 64F when measured with state issued inspector probe thermometer. Sysco bulk mayonnaise container in walk in cooler states "Refrigerate after opening". Temperature recorded and included in this report. |
PIC voluntarily discarded contents of mayonnaise dispenser. |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed the following products that are repacked on site with no ingredients list or allergens statement. Ravioli portabello mushroom and cheese, Ravioli meat and breaded cheese, Broccoli Salad. |
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Priority Foundation (PF) |
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