| 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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Dishes being washed, rinsed, sanitized, and air dried on 3-comp sink in deli. There were no test strip available in area. Deli PIC got strips from another area in deli, she tested the sanitizer and it tested at 0ppm, indicating the "clean" dishes had not been properly sanitized. We then looked and noticed the sanitizer was empty. |
Empty sanitizer was replaced, dishes were re-washed, and test strips ordered for area. |
Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Produce employee repackaging cut pineapple; temperature tested at 51F. I asked employee what she would do with the repackaged product, and she said it was headed to retail floor for sale. I asked produce manager to clarify the correct cooling process and he said "how else are we supposed to fill the case in time", and quickly walked out of the department. There was a written policy on the wall that I read through with produce worker stating that produce must be cooled to 38F before going to retail case, 3F lower than the state regulation of 41F. |
Items were re-routed to walk-in cooler where they could properly cool before going out to retail floor. Other employees in produce department were inquisitive and interested in making sure cooling is done correctly. |
Priority (P) |
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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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Deli case door seals below sliding glass doors with food residue and organic build-up in all zones. |
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Core (C) |
2 |