| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed both deli slicers (upstairs and downstairs) and meat saw did not have records to verify that equipment is being cleaned every 4 hours while in use at ambient temperature. |
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Priority (P) |
2 |
| 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 |
Observed sanitizer solution concentration in firm's sanitizer spray bottle near ware washing area was over manufacturer's suggested use (chlorine sanitizer should be between 50 - 200ppm). See above for concentration details. |
|
Priority (P) |
0 |