| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
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 |
** Employee observed testing the sanitizer solution while the solution temperature 95F, and placed the test strips for 2 seconds only. Manufacturer recommended sanitizer solution temperature between 65F-75F, and place the tests strips for 10 seconds. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
not observed |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
** Philly steak sandwiches 47F.
** Chicken salad 54F.
** Roasted beef steak sandwiches 51F.
** Nashville hot sandwiches 46F.
** Beef and mild cheddar 50F.
** Parfait 53F. |
** PIC voluntarily discarded during inspection |
Priority (P) |
1 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
out |
** Insufficient air gap between the pipe connected to the 3 compartment sink and the drain. |
|
Priority (P) |
0 |