| 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 |
-Noted that the quaternary sanitizer solution in the Deli Department three-compartment sink showed a reading of 0 PPM when checked with sanitizer test strips. Inspector noted that the remaining sanitizer in the Kay Quat sanitizer bag was very diluted and nearly clear instead of dark pink.
-Noted that the final rinse water temperature in the ware wash machine was below the minimum of 160 degrees when checked with TDA verified probe thermometer. Ware wash machine was cycled three times with rinse water temperatures reading 155 degrees, 150 degrees and 151 degrees at the time of inspection. |
PIC replaced the nearly empty Kay Quat sanitizer bag. PIC refilled the sanitize section of the three-compartment sink and sanitizer solution was rechecked and noted to read 200 PPM. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed stacks of metal prep pans stored/stacked on a rack in the Deli Department without allowing for complete drying before stacking. "Wet Stacking" |
|
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(2)(d)12 Warewashing machine thermometer and pressure gauge working properly. |
out |
Noted that the ware wash machine temperature gauge for the wash cycle was nonfunctional at the time of inspection. |
|
Priority Foundation (PF) |
0 |