| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed brown/reddish organic matter on piping tip stored in clean bowl in bakery. |
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Priority Foundation (PF) |
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 employee in bakery run sanitizer over bakery utensils and not letting solution make contact for 30 seconds.
Observed bakery dish machine not to reach proper hot water sanitizing temperature. Try 1 was 121, try 2 was 129, try 3 was 135, try 4 135, try 5 was 148 on inspector lollipop thermometer. Tries 4 and 5 were after inspector wrote report. On last attempt, firm placed heat strip on pan, heat strip did not change colors to indicate machine rinse water did not meet required temperature. Dish Machine did have dishes in dish washer at time of inspection. Inspector had employee remove items from dish machine to be washed, rinsed and sanitized. |
PIC had bakery employee fill sink with sanitizer solution, test and submerge utensils. |
Priority (P) |
1 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Observed employee in bakery to be wearing watch and non plain band ring while prepping food. |
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Core (C) |
0 |
| 51,52 Facilities |
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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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excess litter under racks in grocery walk in freezer. |
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Core (C) |
0 |