| 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 |
*Observed the sanitizer spray bottles, held within the deli prep area, to measure below 150 ppm (0ppm) when tested with the store's chemical test strips for quaternary ammonia strips. Per Manufacturer's instructions, quaternary ammonia sanitizer should measure between 150-400 ppm. |
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Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
*Observed outer thermometer for deli walk in cooler not functioning.
**Observed digital thermometer in one retail open air meat cooler to not have a display function. |
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Priority Foundation (PF) |
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 dried organic matter soiling various surfaces in bakery and meat departments. |
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Core (C) |
0 |