| 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 |
Observed bleach used for sanitizing at 3-bay ware washing station to be low splash formula. |
PIC retrieved Clorox disinfecting bleach from retail floor and discarded low splash formula. |
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 |
Observed pizza slicer in warmer cabinet with internal temperature of 125F when measured with state issued inspector probe thermometer. Temperature recorded and included in this report. |
PIC voluntarily discarded out of temperature item. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Digital probe thermometer located in kitchen prep area was nonfunctional at time of inspection. |
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Priority Foundation (PF) |
0 |