| 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. |
out |
Observed brown organic matter build up on chicken rotisserie roasting racks stored as clean. Observed white organic residue on meat tenderizing rollers soaking in sanitizer. |
PIC and staff moved all items to ware washing. |
Priority Foundation (PF) |
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 sanitizer prepped in produce department 3-bay sink to have concentration of 0ppm when tested with inspector issued and facility test strips. |
Produce department staff drained sanitizer and prepped fresh sink which tested between 2-400ppm. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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 open carton of liquid egg product stored on bottom shelf of bakery walk in cooler with no covering and exposed to potential contamination. |
Bakery staff covered open carton with food grade bag. |
Core (C) |
1 |