| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed PIC and employee state that the concentration for chlorine should be 10 ppm and the concentration for quaternary ammonia should be 100 ppm, which is too low for both types of sanitizer. Chlorine should be 50 to 200 ppm and quaternary ammonia should be 200 to 400 ppm per manufacturer's instructions. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 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 |
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Observed multiple breakfast sandwiches held below 135 degrees F when temperature was taken with inspector's probe thermometer. Warmer was set to 125 degrees F according to thermometer placed inside. |
PIC voluntarily increased temperature of warmer to bring temperature of sandwiches to safe holding temperature. All sandwiches had been made less than one hour prior to inspection. |
Priority (P) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed only chlorine test strips available in the firm when the only food contact sanitizer available was quaternary ammonia. |
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Priority Foundation (PF) |
1 |