| 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 |
In discussion with produce team member about utensil washing process; team member stated that he wipes off sanitizer after placing knives and cutting board in sanitizer solution. |
Discussion during inspection with produce team member on sanitizer preparation, testing range for food contact surfaces, and an explanation as to why sanitizer is left on dishes to air dry. |
Priority (P) |
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 strip on hand in produce however there was no color chart to compare sanitizer concentration to. A full test kit is needed in produce department. |
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Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed dried meat debris on top ledge of magnetic knife holder in meat department. This area of knife holder was not in direct contact with knife blade. |
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Core (C) |
3 |