| 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 |
Observed PIC place washed and rinsed serving spoon in sanitizer solution, then immediately remove the spoon. Dishes need to be submerged for a minimum of 30 seconds. Observed PIC starting to clean deli slicer. PIC was using regular quaternary ammonia sanitizer from 3 compartment sink dispenser to perform the wash and sanitize step, when that sanitizer is only able to perform the sanitize step. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC using the firm's sanitizer test strips incorrectly per the test strip manufacturer's instructions (not submerging for full 10 seconds). |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 meatballs in sandwich prep line being held below 135 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded the meat balls since they had been prepared more than 4 hours prior to inspection. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed PIC using a spray bottle that was labeled for a combination detergent and chlorine-based sanitizer chemical. PIC stated the firm had run out of the detergent and chlorine-based sanitizer chemical, and the actual chemical inside of the spray bottle was quaternary ammonia sanitizer from 3 compartment sink dispenser. |
|
Priority Foundation (PF) |
0 |