| 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 |
Observed firm did not have any cleaning records, or other method, available to show they were cleaning the in-use deli slicers every four hours for the day of inspection and day prior to inspection. |
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Priority (P) |
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 sanitizer solution concentration at meat department 3 compartment sink reading at 0 ppm. Minimum required concentration is 150 ppm per manufacturer's instructions. |
Employee voluntarily drained the sanitizer solution and replaced it with a solution at proper concentration. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Observed water from meat department 3 compartment sink drain was overflowing directly onto the floor. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed approximately one dozen ceiling tiles with black and gray buildup in produce prep area. |
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Core (C) |
0 |