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 |
The deli slicer had old food/meat particles/build-up on it. The PIC advised that he uses a santizing solution to clean the slicer as used but detaches all parts at the close of business. This inspector discussed with the PIC that the deli slicer has to be cleaned every four hours. |
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Priority (P) |
0 |
24,25 Chemical hazards |
in |
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0 |
24,25 25 Chemicals identified, stored, and used |
in |
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0 |
24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
The PIC was observed preparing to wipe the slicer with a wiping cloth from a bucket with sanitizing solution. The sanitizing solution was tested with Chlorine test strips and determined to be above 200 ppm. This inspector discussed with the PIC that the sanitizer concentration should be between 50-100 ppm and demonstrated the amount of sanitizing solution that is needed for use. |
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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 |
The novelty case located near the gambling machines need to be defrosted; there is excessive buildup of ice. |
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Core (C) |
1 |
50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
There are no covered receptacles in any of the restrooms. |
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Core (C) |
0 |
51,52 Facilities |
in |
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0 |
51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The floors in this firm has missing and damaged tiles throughout the firm. The exterior door located in the storage area near the three-compartment sink has gaps/holes that needs to be repaired. |
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Core (C) |
2 |