| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
**Observed raw Conecuh sausage stored next to/in direct contact with and above RTE sausages.
|
|
Priority (P) |
4 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** White organic matter was observed on the sprayer misters and filters of the produce display cooler.
** Build up observed on the decoration tips. |
|
Priority Foundation (PF) |
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 they are using sanitizer only for cleaning the deli slicers every 4 hours. |
|
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 sanitizer concentration was observed at 0 ppm in the spray bottles in the deli area. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Observed employee in deli area test sanitizer while the Quat sanitizer solution was hot, manufacturing label stated testing should be conducted between 65F-75F, solution was 95F. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
*Observed dishes stored wet nested in deli area.
|
|
Core (C) |
2 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
** Observed no temperature strips/temperature dots/lollipop thermometer for the commercial dishwasher that sanitizes by heat. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
** Ice build-up was observed around the insulation WIF in the meat room.
** Observed dust buildup on the fan guards of the deli WIF and produce WIC. |
|
Core (C) |
4 |