| 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 heavy brownish yellow build-up in the automatic dishwasher located in the Deli Department |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed no knowledge of or able to provide documentation on Deli Slicers being cleaned ever 4 hours |
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Priority (P) |
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| 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 |
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Observed Sanitizer spray bottle in Deli Prep area with Sanitizer testing 0ppm when tested by employee with Firms test strips. Employee prepared fresh sanitizer and retested at 200ppm |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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, ... |
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Observed opened bags (3) of chicken in a Deli Prep Freezer with no dates and an opened container of cheese in the Deli Display case with a Date of 5/7/2023. |
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Priority (P) |
0 |
| 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)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Observed Improper mop and broom storage in the Deli Dept. and in the Rear recieving area. Both locations had multiple mops and brooms stored in the mop sink, in mop buckets, all with working wet end easily excisable and potently a harborage. |
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Core (C) |
0 |