| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
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 |
Produce department Not properly setting up ware wash Wash,rinse and sanitize
Employee adding bleach to wash water ,rinse and drying leaving utensils in 3rd bay sink..Reviewed with employee how to properly set up sink. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
|
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Pizza sticks observed in reach in warmer and probed @ 119 degrees ( all disposed) |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
no chlorine test strips in Produce prep area |
|
Priority Foundation (PF) |
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)(a) Maintained in good repair |
out |
Ware wash sink in meat prep area leaking and leaking at faucet
Produce and meat prep area need sanitizer and soap dispenser set up at ware wash |
|
Core (C) |
3 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Deli - hot holding cabinet old food build up,Deli case door tracks, and floor under cake icing area
Back room- trash on floor and under storage boxes. WIC shelves and ceiling dust build up
General cleaning schedule
|
|
Core (C) |
0 |