| 14 Food contact surfaces; clean and sanitized |
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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 |
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Observed sanitizer in meat department quaternary sanitizer bucket not at a sufficient concentration for sanitizing food contact surfaces. Quaternary sanitizer bucket tested below 100ppm. Proper concentration range for quaternary sanitizer on hand is 200ppm-400ppm. |
Slicer sanitizer bucket was remade during inspection and tested at 200ppm. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed deli food products on retail island hot bar not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: Fried Chicken (Bone-in) 130F, 2 sausage biscuits 102F, chicken biscuit 106F. |
The sausage biscuits and chicken biscuits were voluntarily discarded during inspection. 8 pc fried chicken had been in case for approximately 1.5 hours per Deli PIC; 8 pc chicken was reheated to 172F during inspection and placed back on hot bar for sale. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Upon entering establishment for inspection, observed 3 prepackaged salad bowl kits, stored in a bin at the front registers for mark down and quick sale, not being maintained at 41F or below for cold holding food safety control. Salad kits probed with a calibrated state thermometer were 58F. |
3 salad kits were voluntarily discarded during inspection. |
Priority (P) |
0 |