| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed vegetable chopper soiled with dried onion product on blades and press. *** Observed deli slicer soiled with dried meat product, underneath, on backside of blade. Slicers had not been used today, prior to inspection. |
|
Priority Foundation (PF) |
1 |
| 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 |
out |
Observed food products in hot box not being maintained at 135F or higher for food safety control. Foods probed with a calibrated state thermometer were Sausage Biscuits 116F-124F and Chicken Biscuits 124F-131F. |
Breakfast biscuits were voluntarily discarded during inpsection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test kit available for quaternary sanitizer on hand. |
|
Priority Foundation (PF) |
2 |