| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Breading container old raw chicken residue observed must be cleaned and sanitized every 4 hours |
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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 |
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When tested chlorine sanitizer only @ 10 ppm must be 50-100 pmms |
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Priority (P) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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no way to determine sanitizer level test strips not in the original bottle this has been discussed many times with PIC |
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Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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breading containers not of food grade ... suggested not pouring breading in container leave in original bag. Using Lowes bucket for ice ( not a food grade container) |
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Priority (P) |
1 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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no chlorine test strips |
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Priority Foundation (PF) |
0 |