| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed the following surface to be visually unclean: soda machine ice chute had yellow build up on metal plate located at the top of the ice chute. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed the kitchen chlorine dish machine to measure less than 50 ppm when using inspector's chlorine test strips. The store did not have any chlorine test strips available to test the surface of equipment in the machine after the cycle. 3 cycles were run all with the same result of 10ppm. Per Manufacturer's instructions, chlorine sanitizer should measure between 50-200 ppm. |
Inspector notified PIC not to use the machine until maintenance can address the issue and to put a sign on the unit not to use. All cleaning and sanitizing by manual method at the 3-compartment sink. |
Priority (P) |
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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 products not maintained at 41F or less when using inspector's probe thermometer: White Bison dairy cooler- half and half (47F), milk (47), and Pacific Barista series creamer (47F-which noted must be refrigerated once opened). |
PIC turned down the setting in the cooler and voluntarily discarded the products. |
Priority (P) |
0 |
| 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 no chlorine sanitizer test strips available in the store to test the chlorine dish machine during the inspection. Inspector's strips were used during the inspection. |
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Priority Foundation (PF) |
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