| 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 two in-use deli slicers stored at ambient room temperature to have inconsistent documentation available stating when they were put into use or when the next scheduling cleaning was due. The Sparks system showed the last cleaning was performed on Monday at 20:52. The next cleaning was scheduled for Tuesday at 21:00. Today's inspection occurred on Tuesday at 12:00 |
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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 a Quat sanitizer bottle in the bakery department to have a chemical concentration of 0ppm after testing with the firm's Quat test strips |
Liquid contents voluntarily discarded during inspection |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
out |
**Observed food grade containers storing various ingredients in the bakery department to be missing a common name |
|
Core (C) |
0 |