| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
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 deli automatic dish washer's hot water sanitizations to only reach a maximum of 131 to 135F when measured with inspector's probe thermometer. Area was not closed due to having access to a manual warewashing facility (three compartment sink) nearby. |
PIC placed equipment out of order and placed a work order to maintenance. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Observed employees wearing a bracelet on their arm while actively preparing food in the deli/kitchen area. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
out |
Observed the deli automatic dish washer's hot water wash to only reach a maximum of 131 to 135F when measured with inspector's probe thermometer. |
PIC placed equipment out of order and placed a work order to maintenance. |
Core (C) |
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed excessive brown organic matter build up within the automatic dish washer in the deli/kitchen area. |
|
Core (C) |
0 |