| 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 |
Sanitizer not at proper strength - automatic dispenser not working properly. |
Firm has Members Mark sanitizer and can use it. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
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|
0 |
| 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 |
Meat pizza probed with calibrated thermometer at 119 and cheese pizza at 122, should be maintained at 135 or above. |
Out of temperature pizza disposed of during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Oven cleaner stored next to single service items in deli area. |
Oven cleaner moved during inspection. |
Priority Foundation (PF) |
0 |