| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed the inside of the ice chute on the ice machine at self-service counter to have a build-up of a black/orange substance at time of inspection. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Automatic Dishwasher in Subway was observed to show zero sanitizer concentration (PPM) at time of inspection. Checked three separate occasions and still read zero ppm. |
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Priority Foundation (PF) |
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 |
Food at hot holding not maintained at 135*F or higher, Corn Dogs and Burritos were observed to be out of safe holding temperature range during hot holding at time of inspection. Internal temperatures checked 118*F-124*F with TDA probe food thermometer at time of inspection, must be a minimum of 135*F. |
Manager voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed sticky liquid spillage on self-service counter under the slushy machine at time of inspection. |
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Core (C) |
0 |