| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
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 located at 3-bay sink to be low splash formula and not suitable for food contact sanitization. |
PIC April Presson left to purchase bleach during this inspection and all food preparation was halted until appropriate bleach for sanitizing was acquired. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 several breakfast biscuit sandwiches in hot box with internal temperatures below 135F when measured with state issued inspector probe thermometer. Temperatures recorded and included in this report. |
PIC voluntarily discarded all out of temperature items during this inspection. |
Priority (P) |
1 |