| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried food soils on one Deli Department slicer blade. Food soils were from previous days use, as the slicer had not yet been used on the day of inspection. |
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Priority Foundation (PF) |
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 final hot water rinse temperature in the Deli Department Ware Wash machine did not reach the minimum sanitize temperature of 160 degrees at the time of inspection. Final rinse temperature was checked using three ware wash cycles with TDA verified Lollipop probe thermometer.
Cycle #1: 126.5*
Cycle #2: 130.5*
Cycle #3: 149.9* |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed deep cuts and scarring on the small red cutting board in the Produce Department at the time of inspection. (Not easily Cleanable) |
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Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
in |
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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 a dry buildup of various produce soils and dirt on the vegetable wash/prep sink in the Produce Department at the time of inspection. |
|
Core (C) |
1 |