| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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**Observed multiple food containers stored clean to have visible sticker residue stacked inside of each other
**Observed a knife and egg slicer stored clean in the coffee area to have food residue on components |
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Priority Foundation (PF) |
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| 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 |
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**Observed active sanitizer to be tested with Quat test strips with a solution temperature of 96F. Manufacturer instructions state a solution temperature between 65F-75F for testing |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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**Observed multiple chemical bottles with various liquid contents to have no identifying information |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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**Test strips to monitor the internal water temperature of the commercial dish washer were not available today. The commercial dish washer uses heat as a sanitizer |
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Priority Foundation (PF) |
0 |