| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed when asking PIC inside the Deli about the firm's procedures regarding TILT, they stated that they did not know. Also, when asking the PIC inside the Deli about different food processes used at the firm for Food Safety, they were not able to differentiate between the TCS foods that were held on TILT (Time in Leu of Temperature) and the hot held food items where they are using temperature food safety. I also observed when asking the PIC inside the produce department about the fruit wash that the firm uses and what parts per million does it need to be to effectively sanitize, the PIC stated that the fruit wash must be at 200 ppm. Per manufacturing instructions; fruit wash must be between 30-60 ppm. |
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| 14 Food contact surfaces; clean and sanitized |
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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 after testing the Commerical Hot water dishwasher several times that the temperature only reached 158F after running several different rinse cycles. Water temperature must be 160F or more to effectively hot water to sanitize dishes and equipment. |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed when asking the PIC inside the produce department about the firm's sanitizer concentration for washing fruit the PIC stated that they needed a rate of 200 ppm. Per manufacturer's instructions, fruit wash sanitizer must be between 30 to 60 ppm. |
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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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Observe the hand sink inside the back deli kitchen to be slowly dripping underneath when its running. Also, I noted 'duct tape' used in repair of hand sink. |
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