| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Second deli meat slicer, at ambient temperature was observed to have excessive amount of buildup on the blades, at small underside guard, underside of the push plate, and on the teeth of the push plate. |
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Priority (P) |
2 |
| 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 |
Employee in the meat department was observed to have wash and rinse large cutting board at the seafood area three compartment sink. Employee then was observed to take the sanitizer hose and dispense sanitizer on the surface of the cutting board. Employee did not submerge cutting board for the default contact time in approved sanitizer. |
Person in charge had employee take cutting boards to the back three compartment sink at the meat three compartment sink and had employee submerge cutting boards in three- compartment sink sanitizing basin. |
Priority (P) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
The automatic dish machine dish in the food service had an excessive amount of dried residues and build on the inside of the unit, sprayers and the sides of the pull up drawers. |
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Core (C) |
2 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
The drawer slides of the retail display deli meat case and inside of the retail display deli meat case were observed to have excessive amount of dried food residues and build up. The sides of food preparation sink in the back storage area were observed to have excessive amount of buildup. The cabinets and bottom of preparation tables in both the food service and bakery area were observed to have excessive amount of buildup and dried food residues. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The floor under the food service preparation table had an excessive amount of dried food residue and build up. The fan guards in the walk in cold holding unit at the food service, produce and dairy were observed to have excessive amount of dust. |
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Core (C) |
0 |