| 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 PICs inside the Murray Cheese and Produce departments what rate they want their sanitizer to be the answer given was 'green'. PICs were not able to speak to proper formulation. When using test strips, the manufacturer states that 400 ppm is considered toxic, and its color diagram is also 'green'. |
I was able to walk PICs and store management through proper sanitizer testing procedure. |
Priority Foundation (PF) |
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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 3 Compartment sink basin inside of the Murray Cheese department with 00ppm using mine and firm's test strips. During creation of sanitizer; I noted that PIC was making their own sanitizer without using the sink dispenser provided by Kroger. This dispenser premixes the firm's sanitizer with water which does not require the firm to mix their sanitizer manually. Also, commercial dishwasher inside of the Deli was not able to adequately hot water sanitize. |
PIC placed work order on issue. |
Priority (P) |
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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 PIC inside the Murray Cheese department to test sanitizer they placed strip into solution and moved back and forth during testing before registering an accurate reading. Per manufacturer's instructions, the test strip must not be moved during testing to insure the proper parts per million for sanitizing. PIC's test strip registered solution at 200 ppm but when tested accurately by inspector sanitizer solution registered at 00ppm using mine and firm's test strips. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed several containers of 'unused serving equipment' stored clean inside several fresh areas with encrusted old food residue and spills set up on them. |
PIC placed all utensils back into cleaning. I also advised firm to limit the amount of equipment that they 'don't use regularly' and remove it from normal utensils used daily. |
Core (C) |
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