| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
L-The concentration of sanitizer in the three bay sink was tested at 0ppm. |
PIC- drained the sanitizer bay and refilled- sanitizer was still not testing at 200 ppm. PIC stated that the type of QUAT based sanitzer had been recently changed. Click San is being used- Click San was pouted into the three bay sink and concentration was found at 200ppm. Dishes that were sanitized before this correction were not washed / rinsed and sanitized correctly. |
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
A-The temperature of the sanitizer in the sink was over 100 degrees. PIC tested the sanitizer at this temperature with the appropriate test strip however- Test strips are not accurate at this temperature. |
PIC lowered the temperature of the sanitizer solution to 71 degrees and sanitizer tested at 200ppm |
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 |
L-The Breakfast bowl items in the hot holding unit were tempted with state calibrated thermometer at 116-126 degrees. The burrito items in the same unit were tempted at /above 135. |
PIC voluntarily discarded all items below 135 degrees. The back unit door was not fully closed. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
L- The fruit cups in the circular retail displays - which are filled with ice / water- where observed with the lids of the tops of the containers submerged in the ice |
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Core (C) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
L-Employee observed making yogurt parfaits with Rings with stones. |
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Core (C) |
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
L-Employees performing food prep were observed without effective hair restraint. |
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Core (C) |
1 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
L-The concentration of the sanitizer in the wiping cloths buckets was found at 0ppm |
Buckets refilled with sanitizer at 200ppm |
Core (C) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
A- Ice scoops were observed not protected in between use |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
A-The fry station area- Where tongs are being hung in between use was observed with excessive grease build up. |
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Core (C) |
0 |