| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed kitchen deli slicer stored clean with encrusted old food residue set up on blade, boot, and on guard. Also, I observed a veggie slicer stored clean in the produce department with encrusted old food residue on blades of slicer. |
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Priority Foundation (PF) |
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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 the PICs inside of the deli and meat department to test sanitizer that they stated that 100 ppm and between 50 to 100 ppm was the rate that was needed to effectively sanitize. Per manufacturers instructions, sanitizer must be between 150 to 400 ppm to effectively sanitize dishes and equipment. I walked PICs through proper sanitizer testing. |
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Priority Foundation (PF) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed chemical bottles with clearish and blueish liquid as its contents, missing the proper labeling of what is inside of each bottle. |
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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(2)(b)5 Outer Openings - Protected |
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Observed gaps at the bottom of the back exit door where the double doors meet. (see pics). |
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Core (C) |
0 |