| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC testing sanitized water solution for food contact surfaces at 105F |
Inspector discussed taking a sample of fresh sanitized water solution and placing it in cold storage for a time prior to testing to get a more accurate reading. Sanitized water solution retested from 400ppm to 300ppm (within safe testing concentration) |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 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 items in prep cooler to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer. |
PIC voluntarily discarded TCS items from left side of prep cooler (3 bags of shredded cheese, 3 boxes of butter, 1 block of American cheese and 1 package of hard boiled eggs). Items on right side of prep cooler had internal temperatures at or below 41F when checked with inspector's calibrated probe thermometer. PIC closed all doors on cooler and pulled it away from the wall to increase air flow. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking labels on boxes of bagged creamer in retail dispenser. All other date marking in firm was correct. |
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Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed metal pans on rack to be wet nested |
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Core (C) |
0 |