| 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 concentration of sanitizer solution in deli sanitizer buckets and rotisserie prep area sink was below minimum 150 ppm for firm's sanitizer. |
PIC inside the Deli Preparation area voluntarily swapped out fresh sanitizer during inspection |
Priority (P) |
2 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed that employee inside the bakery department could not speak to sanitizer method. The employee dipped their test strip several times during sanitizer testing.
**Observed employee inside the deli preparation area swirl their test strip during testing.
Manufacturing instructions state that test strips should be dipped and not moved inside sanitizer and that strips must be dipped for 10 seconds to get an accurate reading of the firm's sanitizer. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
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|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed wet nesting of food service trays inside the Deli preparation and the Food court areas. |
|
Core (C) |
0 |