| 14 Food contact surfaces; clean and sanitized |
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0 |
| 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 fresh prepped SK2 sanitizer concentration to be 100ppm when measured with inspector issued test strips at 70F. SK2 product poster at 3 Bay specifies 200-400ppm concentration for sanitizing. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed chlorine test strips being used for quat sanitizer concentration. No quat test strips available within facility for storeroom 3 bay where sk2 was being used for sanitizing. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed cheese ball party trays with 3 variations to have no ingredient labels on product packaging. |
PIC instructed staff to print ingredient list and allergen statement for the separate varieties present within party tray packages. |
Priority Foundation (PF) |
1 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed deli employee personal beverages present on prep counter where bagged snack sticks were being repacked. |
PIC moved all employee beverages to designated area. |
Core (C) |
0 |