| 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 organic matter build up on the sprayer misters of the produce display cooler.
** A heavy buildup was observed on the baking sheet pans in the bakery area. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
** Employee in the deli area stated he cleans the slicers every 4 hours with sanitizer only. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Employees in the deli and bakery areas were observed testing the quat sanitizer solution at temperatures of 120 F and 95 F. The manufacturer's label specifies that the solution should be tested at temperatures between 65 F and 75 F. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
** Observed a gap on the corners of the dock door. Not protected from pest entry. |
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Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
** Observed apparent rodent excrements inside the oven control panel, and in the corners under the racks in the bakery area. |
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Priority Foundation (PF) |
1 |
| 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
** Observed heat sanitizing dishwasher in deli area with brown, sticky/greasy buildup on the inside of the dishwasher (walls, ceiling, sprayer arm) and on the racks where the dishes are placed during the wash cycle. |
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Core (C) |
0 |
| 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 dust buildup on the ceiling tiles in the bakery area, deli area, and around the fan vents in the produce cooler.
** Build up observed on the floor, under the 3-compartment sink, under the equipment, on the oven doors, and the fryer sides.
** Observed ice build-up around the pipes in the back WIF. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
** Observed missing ceiling tiles in the deli and bakery area. |
PIC voluntarily fixed two of them during inspection. |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
** Observed numerous brooms stored directly on the floor in the bakery area. |
|
Core (C) |
0 |