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 the sanitizer water in the deli 3 comp sink at 500ppm when tested. |
remade water |
Priority Foundation (PF) |
0 |
19,20 safe temperature holding |
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0 |
19,20 19 Hot holding temperature |
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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 |
Observed chicken bites, corn dogs and hotdogs were being hot held below 135F in the retail hot holding unit. Range 100F-118F |
Discarded foods |
Priority (P) |
0 |
51,52 Facilities |
in |
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0 |
51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Observed several medium sized holes in the walls of the storage room |
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Core (C) |
1 |