| 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 |
Observed cleaning logs for deli slicers stored at ambient temperature were inconsistent. Cleaning times were written in for today that had not yet occurred during inspection (times written were 2pm, 5pm, 7pm when inspection was occurring before 12 pm). Observed cleaning logs missing for Saturday prior to inspection. Observed cleaning log weeks missing for records between mid-September and mid-October. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed employee in deli department was using the firm's test strips incorrectly, per manufacturer's instructions (dipping strip for less than 10 seconds). Observed employee in Murray cheese department stating that ideal sanitizer concentration should be 100 ppm. The firm's quaternary ammonia sanitizer requires a ppm between 150 and 400 ppm. |
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Priority Foundation (PF) |
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(1) Chemicals shall have identifying Information |
out |
Observed spray bottles at deli department were labeled with information for regular sanitizer (Kay Quat II). When asking about cleaning procedure for deli slicers, employee stated they use a different sanitizer + detergent chemical (SaniSave) in the spray bottles labeled Kay Quat II. Firm did not have any spray bottles available labeled for SaniSave. |
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Priority Foundation (PF) |
0 |