| 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 sanitizer concentration in sanitizer spray bottle was below the manufacturer's concentration requirements (150 - 400ppm). Upon further evaluation, the sanitizer dispenser at the three comp sink was not dispensing sanitizer and so PIC was instructed to manually measure out sanitizer until sanitizer dispenser is in working order. |
PIC voluntarily discarded sanitizer solution that was below manufacturer's requirements. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 multiple sushi rolls in retail cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all sushi rolls that were being held above 41F. |
Priority (P) |
1 |