| 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 |
Sanitizer concentration in bakery three compartment sink observed not to reach required concentration of 150ppm for quat sanitizer. Sanitizer concentration in bakery three compartment sink sanitizer basin observed to reach 0ppm with inspector test strip. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Blade guide on meat band saw closest to retail entrance observed to be damaged with white plastic particles hanging below blade guide. Surface is no longer cleanable. |
|
Priority (P) |
0 |