| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
* Build-up observed on the black holder of the deli slicer stored as cleaned |
|
Priority Foundation (PF) |
6 |
| 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 was observed at 0 ppm in the seafood area and meat room.
** Commercial dishwasher temperature was 156.4 after running the dishwasher 3 times, the dishwasher was already in use. |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
** Missing ceiling tile observed in the back deli area, above the disposable containers rack.
** Broken gaskets observed on the WIC, and WIF in the deli, bakery, and produce area. |
|
Core (C) |
0 |