| 14 Food contact surfaces; clean and sanitized |
in |
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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 |
out |
Observed the temperature of the bakery hot water sanitizing dishwasher ranged from 130F-148F when the temperature was checked with Inspector's lollipop thermometer. |
PIC voluntarily put a work order in for the dishwasher and put a sign on it stating to not use until repaired. Firm has a three-compartment sink in the bakery as well, so no closure was issued. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed several RPCs of product from a reset/new-mod stored directly on the floor in the grocery walk-in freezer. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 significant dust buildup on the fan guards in the produce walk-in cooler and on the fan guards in the OPD walk-in cooler. |
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Core (C) |
1 |