| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried organic matter soiling back of slicer blade |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no slicer cleaning log maintained |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed steak topping on sandwich prep line to have internal temperature above 41F when tested with inspector's calibrated probe thermometer. |
PIC discarded steak topping. Area of cooler holding steak topping (next to meatballs) had fluctuating temperature; all other temperatures tested in cooler within required parameters |
Priority (P) |
0 |
| 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 probe thermometer not being calibrated. |
Inspector explained ice water bath calibration process and provided data sheet |
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed chemical test kits for chlorine not available; firm has been using a powdered chlorine-based sanitizer solution for slicer and quaternary ammonia for all other food contact surfaces. |
PIC discussed moving away from chlorine and utilizing quaternary ammonia for slicer |
Priority Foundation (PF) |
0 |