| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed when asking the PIC, the rate needed for their fruit wash they stated 200 to 300 ppm. Per manufacturer's instructions, sanitizer must test between 30 to 60 ppm. I also observed when asking PIC how long that they dip their dish sanitizer test strips that I was told 15 seconds. Per manufacturers instructions, test strip must be dipped for 10 seconds. |
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Priority Foundation (PF) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed fruit wash sanitizer testing at 100 ppm. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed both thermometers when calibrated today registered at incorrect temperatures and need repair. Using my probe thermometer, ice water registered at 32F but when using both PICs thermometers 1 registered at 30F and the other registered at 39F. PIC was able to replace thermometers that calibrated properly. |
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Priority Foundation (PF) |
0 |