| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
** Employee in the deli stated they clean the slicers every 4 hours with sanitizer only. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Observed an employee in the deli testing the sanitizer while the solution was hot (122F).
** Observed employees in the bakery area and deli area dipped test strips and removed them in 2 seconds. Per the manufacturer's instructions, sanitizer must be tested by dipping the test strip for 10 seconds and sanitizer solution temperature between 65F-75F to get accurate sanitizer PPM. |
|
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
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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 |
** Employees handling food were observed wearing wrist-watches and necklace. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 Ice build-up around the condensers of the back WIF.
** Observed dust build-up on the ceiling tiles above the slicers in the deli area. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
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|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
** Missing ceiling tiles observed in the seafood area. |
|
Core (C) |
0 |