| 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 |
Observed in use band saw and deli slicer with encrusted old food residue and meat dust set up inside cracks and crevices of machines, on blades, guards and boot of slicer. |
Slicers and Band Saws were cleaned during inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed damaged retail case thermometer. |
PIC replaced with back up thermometer. |
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no Chlorine test strips available inside the produce department. |
|
Priority Foundation (PF) |
0 |