| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed white residue on the Hobart machine, which is used to make chicken salad. Employee stated that the machine had not been used for several days. |
Machine was broken down, cleaned, rinsed, and sanitized. |
Priority (P) |
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 |
Quat-based sanitizer from the 3-compartment sink automatic dispenser tested below 50ppm. Quat-based sanitizer should be between 200-400ppm. |
Firm agreed to use the dishwasher to complete dish sanitation step until automatic dispenser can be adjusted. |
Priority (P) |
0 |
| 34 Food Properly labeled |
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0 |
| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
out |
Observed container of bulk salt without a food label. |
Label was added to the container. |
Core (C) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed cooked chicken stored on a rack in the walk in cooler without any covering to protect from contamination. |
Employee placed a pan above the tray of chicken. |
Core (C) |
0 |