| 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 |
PIC stated that a bottle of Clorox Low Splash bleach is being used for dish sanitation. Inspector explain that this product is not suitable for food contact surfaces. |
A bottle of _____ bleach with food contact instructions was found on the retail shelf. PIC agreed to use this product for dish sanitation. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 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 |
2 Sausage Biscuits were tempted at 112F with a state calibrated thermometer. PIC explained that the hot box had been turned off after breakfast and any leftover biscuits are kept in the hot box and reheated to customer order. Inspector explained that these food items had to be kept at hot holding temperature (135F or above) or at cold holding temperature (41F or below). PIC agreed to place sausage and sausage and egg biscuits in the deli prep cooler after the hot box is turned off for the day. |
The two sausage biscuits found out of temp were voluntarily discarded. |
Priority (P) |
0 |