| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 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 |
out |
Observed no sanitizer in the 3 comp sink in the deli. PIC tested water at 0ppm |
PIC remade the sanitizer water and tested at 200ppm. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 egg rolls and chicken sliders in the retail hot holding unit below 135F. egg rolls 118, sliders 128 |
discarded 6 egg rolls and 3 sliders. |
Priority (P) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Observed missing coving in the deli dish room area with water pooling in the gaps. Missing tiles under the fryer as well pooling food debris and grease. Ceiling tile by fryer with tile removed |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed spillage and debris on the floor in the dairy walk in cooler |
|
Core (C) |
0 |