| 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 |
Observed 3 Compartment sink sanitizer dispenser issue. The system is not adequately dispensing sanitizer. |
Firm has created a work order for issue and will continue to manually make up sanitizer to wash/rinse/sanitize there utensils and equipment. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Using inspectors calibrated probe thermometer, I observed several foods stored in entrance hot box to not be outside the temperature safe zone for hot holding. (Empanada's (120 to 130F and Smoked Sausage 118 to 125F) |
Firm discarded foods during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking on open condiments placed in condiment cooler. |
All food items discarded during today's inspection. |
Priority (P) |
0 |
| 21,22 22 Time as a Public Health control |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Observed several foods that were 'out of time' during today's inspection. (Chicken Strips x 5 (2/20/2024 10:20 am) and (Hashbrowns x 1 (2/20/2024 9:35 am) Time of inspection was 10:33 am. |
All foods were discarded during inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed that firm did not have 'Hot water' test strips for Commerical Dishwasher on site. |
Firm will use 3 Compartment sink until issue has been resolved. |
Priority Foundation (PF) |
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(5)(a) Maintained in good repair |
out |
Observed that entrance hot box is not adequately keeping temperature on the top shelf.
**Observed that sanitizer dispenser inside kitchen 3 Compartment sink is not adequately dispensing sanitizer into basin. |
All foods were discarded during inspection and PICs will only use the middle racks until the issue has been repaired. Hot Box was placed on maintenance list to be repaired during today's inspection. |
Core (C) |
0 |