| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed organic matter build up on the sprayer misters of the produce display cooler. Observed food debris and greasy build up on several utensils and pans that were stored clean at the three compartment sink. Observed dried build up deli slicers blades that were stored as clean. |
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Priority Foundation (PF) |
2 |
| 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 the dishwasher in the deli area was unable to reach required minimum contact surface temperature of 160F when temperature was taken with inspector's lollipop thermometer. Dishwasher was ran for three cycles in attempt to reach appropriate temperature. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 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. |
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Observed heat sanitizing dishwasher in deli area with brown, sticky/greasy buildup on the inside of the dishwasher (walls, ceiling, sprayer arm) and on the racks where the dishes are placed during the wash cycle. |
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Core (C) |
1 |