| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
In cafe kitchen, observed clean utensils stored on soiled drying shelf of 3 compartment sink; shelf was soiled with dried food debris; Observed a pizza cutter, stored clean on drying rack of 3 compartment sink, soiled with food debris on cutting wheel. |
|
Priority Foundation (PF) |
1 |
| 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 |
out |
Observed sanitizer bottle, in meat department, containing sanitizer that was not at a sufficient concentration for sanitizing food contact surfaces. Sanitizer tested at 0 ppm. |
Sanitizer was emptied, remade, and tested at 400 ppm during inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed dish drying shelf, next to the sanitizer bay of 3 compartment sink in cafe kitchen soiled with dried food debris. This soiled shelving held clean, stored utensils. Ware-washing equipment should be properly cleaned; washed, rinsed and sanitized before use to prevent recontamination of dishes/utensils. |
|
Core (C) |
0 |