| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC attempting to test active Quat sanitizer concentration using PH chemical test strips |
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Priority Foundation (PF) |
0 |
| 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 3 Fried Bologna sandwiches displayed in Retail Hot Holding Box at an internal temperature of 100F. Note* the sandwiches were tested with both the Inspector Thermometer and the Firms Probe Thermometer, both displayed the same temperature. |
PIC voluntarily disposed of the Sandwiches displayed that were not warm enough for Hot Holding. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(c) Poisonous or toxic material containers may not be used to store food |
out |
Observed a spray gallon bottle containing bug spray on a shelf next to the Kitchen Chest Freezer and 3 Compartment Sink. |
PIC stated the firm now uses U.S Pests for their pest services and he would take the chemical mentioned home to remove from the Kitchen |
Priority (P) |
0 |
| 32 Approved thawing methods |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed Raw cut chicken placed in the Sanitize section of the 3 compartment sink to Thaw. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed Firm did not have Chemical Test strips for sanitizer testing during inspectors visit. |
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Priority Foundation (PF) |
0 |