| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed pink organic buildup on ice chute at fountain station. Observed dark brown dried on buildup on fountain station nozzles. |
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Priority Foundation (PF) |
1 |
| 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 concentration of sanitizer solution in sanitizer bucket in prep line was below minimum 150 ppm per manufacturer's instructions. |
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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 |
Observed multiple containers of cut produce and sandwich ingredients in undercounter cooler stored above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily removed all cold held items from undercounter cooler and set aside on discard table so they could be weighed out for damages. |
Priority (P) |
1 |