| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no record keeping or method of ensuring deli slicer in use at ambient temperature is being cleaned every 4 hours. |
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Priority (P) |
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 no sanitizer available at beginning of inspection for use for 3 compartment sink (only sanitizer available was in a small spray bottle, not enough to submerge dishes for sanitizing) |
PIC voluntarily procured chlorine bleach while in inspector's presence. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed 7 opened chubs of non-exempt deli meats without date marking |
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Priority (P) |
2 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed ashtrays with used cigarettes present on top of chest freezer in back storage area. |
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Core (C) |
0 |