| 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. |
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Observed white/green organic matter build up on sprayers on produce wall. |
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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 dish machine in bakery ware washing area to not reach proper hot water temperature for sanitizing. Inspector ran dish machine 5 times with the highest temperature recorded on inspector lollipop thermometer at 155 degrees F.
PIC stated firm did use dish machine.
Firm did have hot water test strips available. |
PIC stated she will put in a work order. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed 1/3 sizes hotel pans in deli area to be stacked without being properly air dried. Inspector suggested stacking pans to allow for proper air drying. |
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Core (C) |
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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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Observed dust build up on vent guards in produce walk in cooler, dairy walk in cooler and pick up walk in cooler. |
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Core (C) |
0 |