| 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 testing sanitizer concentration with the store's quat test strips and upon asking how long to hold the strip in the solution, he stated, 'one minute'. |
PIC re-tested the sanitizer solution correctly by holding the strip for 10 seconds. |
Priority Foundation (PF) |
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| 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 |
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Observed the following foods, held at the retail condiment station, not maintained at 41F or lower when tested with inspector's probe thermometer: Jalapenos 47F, Sauerkraut 47F, onions 46F, pickles 46F. |
The PIC removed the products from the retail floor and voluntarily discarded the items. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 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, ... |
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Observed no date marking for the following food containers/open packages held in the kitchen prep cooler: burrito mix, egg whites, sausage, turkey sausage. Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days). |
PIC voluntarily discarded the products. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed the following open packages/food containers stored on the prep cold top for more than 7 days: Lettuce (pull 12/3, use by 12/8), onions (pull 12/3, use by 12/8), tomatos (pull 12/3, use by 12/8), pickles (pull 12/3, use by 12/8), guacomole (pull 12/3, use by 12/8), banana peppers (pull 12/3, use by 12/8), American cheese (pull 12/3, use by 12/8), and provolone cheese (pull 12/3, use by 12/8). |
PIC voluntarily discarded all expired products. |
Priority (P) |
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| 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 firm's new ware washing dish machine uses Chlorine as a sanitizer and the firm does not have a Chlorine test kit available to test the concentration of the sanitizer. |
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Priority Foundation (PF) |
0 |