| 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 sanitized water solution in 3 bay sink to have concentration of 0-150ppm; solution required to have concentration of 200-400ppm; 7-11 states that minimum concentration is 300ppm |
PIC emptied old solution and ran a fresh sink of quaternary ammonia based sanitized water solution; new concentration at 300ppm |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 TCS items in cooler next to Laredo Taco steam table to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer |
PIC voluntarily removed TCS items from condiment coolers; discussed utilizing deeper pans, as coolers average 29F |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 22 Time as a Public Health control |
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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 steam table hot held items to not have labeling for TILT system; PIC stated that tags were removed at the end of the previous shift before he clocked in |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed red/brown liquid puddles underneath syrup storage racks |
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Core (C) |
0 |