| 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. |
out |
Observed deli slicer stored clean with encrusted food residue behind the blade and guard. The beverage station outside the deli department was also observed to have reddish liquid residue on ice plate and on ice shoot. Inside the meat department, both stored clean band saws and deli slicer were observed to have encrusted food residue on blade guides of band saws and blade and boot of slicer. |
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Priority Foundation (PF) |
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| 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 |
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Observed Commerical dishwasher used inside the bakery to not reach the proper temperature for washing dishes. The dishwasher only reached 137F using my Lollipop thermometer. Minimum requirement is 160F. |
PIC voluntarily put a work order in on the dishwasher. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed several open chubs of non-exempt deli meat without any form of date marking. Also, several open sub kits were also noted without any form of date marking. |
All meats without date marking were voluntarily discarded by PIC during inspection. |
Priority (P) |
2 |