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 |
No sanitizer found at set up ware wash sink in bakery. Employee stated dispenser not working |
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Priority (P) |
0 |
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
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Priority Foundation (PF) |
0 |
19,20 safe temperature holding |
in |
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0 |
19,20 20 Cold holding temperature |
in |
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0 |
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Sliced deli meats @ 51-47 degrees, package salmon @ 51 degrees |
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Priority (P) |
0 |
35,36 Pests & contamination |
in |
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0 |
35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Ice build up on food products in WIF /DELI and store WIF |
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Core (C) |
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 |
vent guards in deli/meat coolers |
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Core (C) |
1 |