| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed secondary meat slicer located in the deli department not properly clean and sanitized from the previous day usage. |
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Priority Foundation (PF) |
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 automatic dishwasher located in the bakery not properly sanitizing by temperature of a minimum 180'. Ran the dishwasher 3 times and the dish thermometer surface temperature was 152', 152', and 154'. The surface temperature must reach the minimum of 160'. |
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Priority (P) |
1 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed multiple clean utensils, bakery tips, and bakery utensils stored on paper towels during drying on the drain board of warewash sink located in the bakery department. |
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Core (C) |
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(2)(d)12 Warewashing machine thermometer and pressure gauge working properly. |
out |
Observed rinse thermometer not properly working on the automatic dishwasher located in the bakery department. |
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Priority Foundation (PF) |
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 |
Observed automatic dishwasher located in the deli department not properly clean and maintained. Observed scale and debris build up on the walls and surfaces inside of dishwasher. |
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Core (C) |
0 |
| 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 |
Observed sides of two deep fryers with heavy grease build up. |
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Core (C) |
1 |
| 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 |
Observed excessive grease and water build up on floor at fryer units located in the deli department. The grease and water build up is due to leak from fryer unit. |
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Core (C) |
0 |