| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was not knowledgeable of 3 Compartment sink and could not speak to its processes. |
I walked PICs inside the deli through all cleaning processes and proper sanitizing of equipment. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed back up deli slicer stored clean with encrusted old food residue set up on blade, under guard, and boot. PIC stated that this slicer has not been used in several weeks. Deli slicer was covered and plugged-in during today's inspection. Observed both hot and cold faucet nozzles of chicken sink inside the deli to be coated with old chicken residue and spills. The PIC stated that no chicken had been battered today. |
PIC placed deli slicer parts into proper 3 Compartment sink wash basin. |
Priority Foundation (PF) |
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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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Observed back up deli slicer stored clean with food residue set up on the blade. I directed PIC to do a complete breakdown of slicer, removing the blade guard, boot, and place back into cleaning. The PIC removed slicer parts, took to the 3 Compartment sink and only handwashed these items for several seconds and returned to them deli slicer to place back together. I advised PIC that all food equipment that is removal must be placed into the firms 3 Compartment sink basin process to ensure that its thoroughly cleaned and sanitized properly for at least 30 seconds. I also observed when asking PIC about the firm's Commerical dishwasher that they were not able to speak to the proper hot water sanitizing rinse temperature (160F). They also stated that they have never tested the water temperature. |
I walked PICs through the 3 Compartment sink process, proper cleaning of utensils and equipment, and commercial dishwasher testing using hot water testing strips. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed the Commerical Dishwasher hot water sanitizing test kits dated 2017 during today's inspection. |
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Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed damaged Commercial Dishwasher used by firm to be leaking water onto the floor during operation. |
PIC voluntarily placed work order on issue |
Core (C) |
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