| 14 Food contact surfaces; clean and sanitized |
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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 two sanitizer buckets in the food preparation area to be below 200 ppm concentration when tested with firm's and inspector's test strips. Manufacturer's instructions for sanitizer state that sanitizer is effective between 200 ppm & 400 ppm. |
Sanitizer buckets were dumped then refilled. Sanitizer buckets were retested and found to be at an acceptable concentration. |
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed employee quick dipping sanitizer test strips. Manufacturer instructions for test strips state 'Immerse for 10 seconds compare when wet'. |
Inspector explained proper test strip methods to employee. |
Priority Foundation (PF) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed two partially consumed water bottles to be stored within the storage coolers in the food preparation area. |
PIC voluntarily discarded or moved bottles into appropriate storage locations. |
Core (C) |
0 |