| 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 no cleaning frequency for in use pizza cutter. Deli employee stated they clean pizza equipment every couple of hours. Inspector discussed a documented cleaning frequency is needed for all ambient temperature food contact surfaces. |
Deli employee moved pizza products to triple sink to be washed. |
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed sanitizer temperature at triple sink and bucket to exceed test strip manufacture recommendation for proper testing. Inspector discussed only using cold water when filling sink and buckets with sanitizer. |
PIC emptied sink and bucket and refilled with required temperature for testing. |
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking for pizza topping in prep lowboy. Items included banana peppers, olives, and jalapenos. |
Deli employee voluntarily discarded food items with no date marking. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed spray bottle with purple liquid with no labeling identifying. |
PIC emptied bottle. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
Observed black and brown organic matter on outside of ice chute at beverage station. |
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Core (C) |
0 |