| 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 |
Observed knife sanitizer container on sandwich prep line at 0ppm. Observed knives being rinished , not washed or sanitized. |
PIC remade sanitizer and tested at 200ppm.
Knives washed rinsed and sanitized. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed meats thawing in a bowl on a shelf in storage area. Temperature was 40F. |
Foods were put in reach in cooler to finish thawing |
Core (C) |
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 |
Observed test kits out of date (1-2025).Also had some water damage. |
|
Priority Foundation (PF) |
0 |