| 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 |
Noted that the final rinse temperature in the automatic ware wash machine reached a maximum temperature of 102.2 degrees after conducting 3 wash cycles as checked with TDA verified dish machine thermometer at the time of inspection. Ware wash machine is not reaching sufficient rinse temperature of 160 degrees to properly sanitize. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 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 food items in the Deli Department self-serve hot holding unit that were below the minimum hot holding temperature of 135 degrees at the time of inspection. Food item temperatures were checked internally with TDA verified food probe thermometer.
Food Items Included:
Hot Dogs @ 92 - 95 Degrees.
Corn Dogs @ 120 - 123 Degrees.
Chicken Sandwiches @ 106 - 110 Degrees. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
out |
Observed an employee in the Deli Department wearing single use gloves. Employee changed tasks then wash hands while wearing the same single use gloves and then return to slicing deli meat. |
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Priority (P) |
0 |