| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Multiple Food contact containers holding food items were found with time mark sticker residue on the lids and containers. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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The tomatoes on the chill rail were tempted at 60 degrees with calibrated. state and establishment thermometer. |
PIC voluntarily discarded these items. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Chlorine Sanitizer concentration in towel bucket was above 200ppm. |
Towel buckets were drained and refilled and tested at 100ppm for the Chlorine based sanitizer. |
Core (C) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Wet stacking was found on clean food contact containers that were located. on the clean rack |
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Core (C) |
0 |