| 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 |
Sanitizer in 3 compartment sink at time of inspection was 0 ppm |
Manager of store Josh called ECO lab to look at chemical system and got a bottle of kay quat sanitizer to use until system was fixed. PIC ran new sanitizer, and it was 200 ppm. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
The HACCP plan states that pH logs are kept on file for a minimum of one year. At time of inspection the only records available to review were from 04/01/24 through 04/04/24. PIC is a new employee who came to this location on April 1st and when she came, she stated there was not any other records available at this location. |
|
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Employee was wearing a bracelet while working with food at time of inspection. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
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 |
No chemical test strips were available at time of inspection. |
|
Priority Foundation (PF) |
0 |