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 employee wash and rinse dishes without performing a sanitize step. Observed a different employee grab a utensil that was not sanitized and still wet and use it to stir gravy. Employee stated firm washes dishes by using bleach and detergent together, when washing should use only detergent with water and sanitizing should use only bleach or other food contact sanitizer with water. |
Employee voluntarily discarded gravy that was stirred with a non-sanitized utensil. Employee setup the 3 compartment sink properly with just detergent and water in first compartment, then rinse in second compartment, and bleach and water in last compartment. Employee voluntarily rewashed and sanitized all dishes that were not properly sanitized. |
Priority (P) |
0 |
19,20 safe temperature holding |
in |
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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 |
out |
Observed multiple sandwiches at retail hot box that were held below 135 degrees F when temperature was taken with inspector's probe thermometer |
All sandwiches had been made less than 1 hour prior to inspection. PIC voluntarily turned hot box to highest setting and set a timer for throwing away the sandwiches after 3 hours if the temperature could not be raised. |
Priority (P) |
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 cut produce items in sandwich cooler (tomato, onion, lettuce, jalapeno) held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
All items had been prepared less than 1 hour prior to inspection. Employee voluntarily moved items to walk in cooler to bring temperature below 41 degrees F. |
Priority (P) |
1 |
33 Thermometers provided and accurate |
in |
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0 |
33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed thermometer in hot box was broken (glass cover was missing, needle moved drastically when lightly tapped) |
PIC voluntarily replaced thermometer in hot box with one in good condition and calibration. |
Priority Foundation (PF) |
0 |