| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed no sanitizer at the 3 bay sink located in the bakery. The sanitizer bucket was empty. The sink was set up and being used. |
Firm rewashed, rinsed, and sanitized all items that had previously been done at 3 bay sink. Observed new sanitizer container installed and checked at 300 ppm. |
Priority Foundation (PF) |
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| 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, ... |
out |
Observed left over chuck of deli ham that had been sliced from the previous day without any date marking located in the deli display case. |
Observed firm properly date mark ham from previous day of slicing date. |
Priority (P) |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed automatic dishwasher located in the deli prep kitchen not properly clean and maintained; observed scale, grime, and old residue build up inside dishwashing machine. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed walls and electrical plugs behind deep fryer area not properly clean and maintained; observed excessive grease build up on walls and outlets. |
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Core (C) |
0 |