| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed when asking PIC inside of the produce department about sanitizer testing that they stated the rate should be between 400-500 ppm. Per manufacturer's instructions, test strips must register between 200 to 400 ppm. 500 ppm would make the sanitizer toxic. Also, PIC stated that test strips must be dipped for 20 seconds to get the correct parts per million. Per the manufacturer's instructions, test strips must be dunked for 10 seconds to register the proper parts per million. I also asked the PIC inside of the meat department to test the firm's sanitizer and they stated that they were not knowledgeable on the proper rate. I walked both PICs through proper sanitizer testing and processes. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed several house flies loafing throughout the bakery and deli areas on prep tables and around drains. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed puddled water in the utility closet, inside of the deli backroom. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed a leak at the base of the produce departments 3 compartment sink sanitizer basin. PIC immediately contained leak with bucket. (see pics). Firm has maintenance set up for repair. I also observed a loose faucet head on the deli's 1st hand sink when entering food preparation. Leak is still adequately draining. |
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Core (C) |
0 |