| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed gray/white organic matter soiling sprayer heads in retail produce area |
|
Priority Foundation (PF) |
1 |
| 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 concentration of sanitized water solution in Deli 3 bay sink and spray bottles to be below manufacturer's specifications |
PIC discarded solution in bottles and drained sink |
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC and bakery team members did not have knowledge of temperature required for sanitizing in mechanical dishwasher. |
Discussed 160-180F sanitizing temperature requirement and test stickers provided by company |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed dust build up on intake vents of cooling unit in dairy and meat walk in coolers. |
|
Core (C) |
3 |