| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed self-service ice/water machine in the customer area of restaurant side with heavy brown and white build up on the interior surface of ice/water chute. Observed deli slicer stored clean with red/brown debris encrusted on spikes that grip onto foods being sliced. |
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Priority Foundation (PF) |
4 |
| 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 bakery dishwasher was not reaching the required hot water sanitizing temperature of 160F or above when temperatures were checked with inspector's lollipop thermometer. Dishwasher had been in use prior to inspection, and dishwasher was ran two times with inspector's thermometer. See temperature details above. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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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 |
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Observed metal container of shredded chicken and pot pie mix being hot held to have temperatures below 135F when temperatures were checked with inspector's probe thermometer. |
Hot foods were <2 hours into hot holding, so PIC reheated hot foods that were below 135F. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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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 quinoa salad, fruit salad, and applesauce in the kitchen open-air cooler were being held above 41F. Observed two halved onions stored at ambient temperatures, and had internal temperatures above 41F. Temperatures were taken with inspector's probe thermometer. |
Items in kitchen open-air cooler had labels indicating that they were less than 2 hours into cooling. These items were placed back in the blast chiller. PIC voluntarily discarded halved onions. |
Priority (P) |
2 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed two sanitizer buckets with sanitizer solution above manufacturer's suggested use (150 - 400ppm). See ppm details above. |
PIC voluntarily discarded any sanitizer solution that was above manufacturer's suggested use. |
Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed scoop handles in the shredded carrot and sliced onion storage containers were in direct contact with the food contents. |
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Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed several upturned food containers stored clean on speed rack with wet nesting along the lip of container. |
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Core (C) |
0 |