| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Dishwasher no sanitizer concentration dispensing checked 4 times with no color showing on test strips. |
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Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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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deli/kitchen- store made salads, cheese balls, open deli meats going over 7 days on date marking- scale giving all these products 8 days.
Produce- store cut produce and parfaits made going over 7 days going 8 days. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(2)(d)10 Warewashing machine must be equipped with a readable data plate affixed to the machine indicating temperatures for washing, rinsing, and sanitizing; pressure; and conve... |
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Dishwasher not equipped with readable data plate showing wash, rinse and sanitizing temperatures. |
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Core (C) |
0 |
| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
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Dishwasher water temperature only reaching 118 when reading temperature gauge on machine and when using state thermometer in dish washer. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Produce- mops and brooms stored on floor. |
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Core (C) |
0 |