| 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 lavender scented bleach being used as sanitizer at ware washing station. |
PIC purchased Clorox disinfecting bleach during this inspection. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed white gravy and chocolate gravy in kitchen cooler during cooldown. Kitchen staff stated the gravy was prepped and placed in the cooler at 6AM this morning. Inspector checked internal temperature of gravy in cooler at 10AM with state issued inspector probe thermometer, and internal temperatures were observed to be 110F and 109F. Products must be chilled to 70F within 2 hours of preparation. |
PIC voluntarily discarded gravy that had been improperly cooled. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 3 sausage patties on hot bar to have internal temperatures below 135F when measured with state issued inspector probe thermometer. Temperatures recorded and included in this report. |
PIC voluntarily discarded out of temperature items during this inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed items held in glass door cooler located in kitchen prep to have internal temperatures above 41F when measured with state issued inspector probe thermometer. Temperatures recorded and included in this report. |
PIC voluntarily discarded out of temperature items during this inspection. |
Priority (P) |
0 |