| 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 warewash sink set up with the ppm being less than the minimum of 200 ppm. No color change on test strip after 10 seconds. |
Firm is to re-sanitize dishes that are air drying on drain board. |
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 meatballs at the hot well not properly kept at minimum of 135'; the meatballs were temperature checked at 79' |
Product discarded during inspection. |
Priority (P) |
1 |