| 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 concentration in knife sanitizer bucket next to make unit observed not to reach the required concentration of 100ppm for Sani Station chlorine sanitizer. Sanitizer concentration observed to reach 0ppm with inspector test strip. |
PIC voluntarily replaced sanitizer in bucket. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Small reach-in cooler in Subway observed with an external temperature of 52F. Internal temperatures on numerous TCS items including opened sliced olives, pickles, sliced cucumbers, etc observed ranging between 51F-53F with inspector probe thermometer. |
PIC voluntarily discarded TCS items in small reach-in cooler not maintained at 41F or below. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Employee observed in active food prep with hair uncovered. |
|
Core (C) |
0 |