| 13 Food separated and protected |
in |
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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 bacon products being stored directly above ready to eat hot dogs and shredded cheese products inside of the retail walk in cooler. |
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Priority (P) |
0 |
| 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 tan organic matter on spatula stored clean inside of the concession kitchen.
Observed dried white organic matter on mixing dough hook stored clean inside of the bakery.
Observed yellowish organic matter on the blade of a citrus slicer inside of the deli preparation area. |
PIC had employees immediately take affected utensils/equipment and place them to be cleaned at the firm's warewashing sinks. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no documented times or procedures for in use pizza slicer and pizza guide being stored at ambient temperature in concession kitchen |
PIC immediately had pizza slicer and guide swapped out with clean ones. |
Priority (P) |
1 |
| 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 |
Observed sanitizer bucket inside of the bakery department to measure 0 ppm when tested with the firm's test strips.
Observed employee in the meat department at the wasrewashing sink taking pans from the 'wash' solution directly to the 'sanitize' solution skipping the 'rinse' step. |
PIC immediately refilled sanitizer bucket in the bakery which was tested and found to be in the acceptable concentration range.
Employee immediately rewashed, rinsed then properly sanitized affected dishes. |
Priority (P) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed sanitizer solution to be dispensing sanitizer at 111F at the bakery three compartment sink without a way to adjust dispensing temperature. Firm's sanitizer test strips recommend solution temperatures of 65 to 75F. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed excess amounts of scoring on cutting boards inside of the deli preparation area, making the equipment not easily cleanable. |
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Priority (P) |
0 |