| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed when having both deli and bakery test sanitizer that they only dipped their test strips for 1 second during testing. Per manufacturer's instructions, test strips must be dipped for 10 seconds to get an accurate test of sanitizer. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Observed buildup of dust and lint on condenser fans inside of the dairy walk-in cooler. Also, I noted some ice buildup on the ceiling of the Walk-in Deli freezer. The ice is away from food and not in contact. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Observed puddled water in front of the deli display case. |
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Core (C) |
0 |