| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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** Employee observed chewing gum during handling bread in the bakery area. |
Employee voluntarily corrected during inspection. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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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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** Dish washer temperature observed at 113.8F, after running the dish washer numerous time. The dishwasher sanitize by heat. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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** Employees in the deli and bakery areas observed tested the Quat sanitizer solution while it was hot, the solution temperatures were 127F, and 124F. The manufacturer label stated to dip the strip for 10 seconds, and the sanitizer solution temperature between 65F-75F. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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** Temp test kits were not available for the commercial dishwasher sanitize by heat. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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** Dust build up observed on the fan guards in the deli WIF, and produce WIC. |
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Core (C) |
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