| 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 chlorine sanitizer in the bakery three compartment sink to be 10 ppm when measured with firm's chlorine test strips. Manufacturer's instructions state 50 ppm to 200 ppm is the acceptable concentration range. |
Employee remixed solution to the appropriate concentration range. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed banana peppers in a jar with 'refrigerate after opening' on the packaging to be stored ambiently.
Observed dairy products to be above 41F when measured with inspector's probe thermometer in the retail reach in cooler. |
PIC voluntarily discarded affected products. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(a) Food identity shall be honestly presented, not misleading. Safe food handling label on raw foods that require further processing. |
out |
Observed frozen raw meat within the retail reach in bunker freezers to have no safe handling instructions on their labeling. |
|
Priority Foundation (PF) |
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed unlabeled cookies and bread in the retail sales floor of the firm. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed uncovered meat in the meat walk in cooler, exposing product to potential contamination. |
|
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employees within the kitchen food preparation area and the bakery food preparation area to not be wearing appropriate hair restraints while actively preparing food. |
|
Core (C) |
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 excessive dust on the fan guards within the bakery food preparation area. |
|
Core (C) |
0 |