| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that the PIC inside the meat department could not speak to sanitizer testing processes. When asked about how long you are suppose to submerge your test strip, the PIC stated that it was for 3 seconds. Also, when asked the proper rate of sanitizer the PIC stated that it was between 0-100 ppm. Per manufacturing label, a rate of 200 to 400ppm is the ideal percentage that is sufficient to sanitize. Per test strip information, you must dip your sanitizer test strip for 10 seconds in order to get an accurate reading for effectively sanitizing dishes, equipment, and touch points. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed cheese residue set up on blade. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed that PIC could not speak to sanitizer concentration during today's inspection. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed thermometer inside the retail produce cooler, in front of Produce walk-in not working accurately. The thermometer registered at 20F and the case was at 38F |
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Priority Foundation (PF) |
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