| 14 Food contact surfaces; clean and sanitized |
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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 low sanitizer bottles (50 ppm) inside the Meat and Kitchen using firms and inspectors test strips. |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed chemical spray bottle inside kitchen with clear liquid as its contents. After contents were tested using inspector test strips, sanitizer was determined to be in the chemical bottle.
**Observed clear liquid bottle labeled "Distilled Water" but after testing its contents, sanitizer was determined to be in the chemical bottle. |
Please have all chemical bottles labeled to deter contamination. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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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 lime scale build up inside Commerical dishwasher. |
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Core (C) |
0 |