| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
**PIC in the deli area stated that they break down the slicers and clean them every 4 hours, but they clean them only with sanitizer. |
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
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|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
** Observed a gap at the bottom of the dock door #3, and around the leveler. Not protected from pest entry. |
|
Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
**Observed live ants on the floor of the bakery and extended to the proffer. |
** PIC voluntarily instructed the staff to clean the floor and the proffer. |
Priority Foundation (PF) |
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 |
* Build-up observed on the floor ( under the table and racks) in the bakery area.
** Build up on the proffer's doors/floor and handles.
** Dust build-up on the ceiling tiles in the bakery area.
** Observed heavy build-up on the floor under the fryer and on the sides of the fryer.
** Observed Ice build-up on the ceiling of the back WIF.
** Observed build-up on the shelves of the retail coolers next to the produce open-air display cooler. |
|
Core (C) |
3 |