| 14 Food contact surfaces; clean and sanitized |
in |
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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 |
** Quat sanitizer concentration observed at 100 ppm in the deli 3 compartment sink. |
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Priority (P) |
2 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Employee in seafood area observed testing the quat sanitizer while the solution was hot (93F) Manufacturer recommended sanitizer solution between (65F-75F) |
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Priority Foundation (PF) |
1 |
| 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 |
** Rust build up observed on the grinder plate and curved grinder knife. |
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Priority (P) |
0 |
| 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 |
** Dust build up observed above the food prep table in the back kitchen area. |
|
Core (C) |
0 |