| 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 items in the retail reach in hot box to be below 135F when measured with inspector's probe thermometer. See 'Food Temperature' section for specific temperatures. |
PIC voluntarily discarded affected items. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed spray bottle containing a clear solution without any identifying labeling information. PIC stated it contained water. |
PIC wrote identifying labeling information on the bottle. |
Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed sanitizer bucket being stored near the pizza preparation area to be above 400 ppm when measured with inspector's and firm's quat test strips. Manufacturer's instructions state that appropriate sanitizer concentration solutions is between 150 to 400 ppm. |
Employee remixed solution to appropriate sanitizer concentration levels. |
Priority (P) |
0 |