| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
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 |
Sanitizer concentration in kitchen sanitizer bucket observed not to reach required concentration of 150ppm for quat sanitizer with inspector test strip. Sanitizer concentration observed to reach 0ppm with inspector test strip. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Three opened bottles of Kraft ranch dressing with "refrigerate after opening" on label observed stored at ambient temperature with internal temperatures of 74F, 72F and 72F. |
PIC voluntarily discarded ranch dressing being held above 41F. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
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|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
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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 |
Numerous boxes including egg patties, cinnamon buns and honey buns in kitchen walk-in freezer observed with excessive amount of ice build-up on cardboard exterior of boxes with food product inside. |
|
Core (C) |
0 |