| 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 build-up of organic matter on the interior chutes of the retail slushy machines. |
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Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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**Observed no date marking on repurposed containers of pulled pork and egg patties in the kitchen refrigerator. |
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Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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**PIC was unable to demonstrate knowledge of a calibration process for the probe thermometer used in cooking processes. The ice/water cup method was discussed. |
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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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**The firm is using Quat Steramine tablets for sanitizing food contact surfaces. Chemical test strips for Quat sanitizer were not available today. |
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Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
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| 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. |
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**Observed build-up of grease on the hood vents above the cooking equipment.
**Observed build-up of food residue on the floor next to the three compartment sink |
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Core (C) |
0 |