| 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 method for cleaning and sanitizing dishes did not follow the standard. Observed a food contact tray being washed with soap, dunked briefly in sanitizer, and placed on the drain board to air dry. |
trays were placed back in the sanitizer for over 30 seconds. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
The 3-compartment sinks in Deli, Meat, and Produce had 400ppm or greater levels of Quaternary Ammonium Sanitizer (Diversity). Additionally the Produce Max solution was tested at 200ppm when the maximum allowed level is 60ppm. |
Dilution corrected the concentration. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Upon entry into the Deli, observed one employee with no hair net handling raw chicken. Other deli employees had hair that was not all encapsulated by their hair net. |
|
Core (C) |
0 |