| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed heavy encrusted organic buildup on deli slicer. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no record keeping or method of ensuring in use deli slicer stored at ambient temperature is being cleaned every 4 hours. PIC stated slicer is only fully cleaned once per day at the end of the day, which is longer than 8 hours. |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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 multiple open deli chubs and cut produce for pizzas without date marking system in place. |
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Priority (P) |
3 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed quaternary ammonia sanitizer spray bottle concentration was above maximum 400 ppm per manufacturer instructions. |
PIC voluntarily diluted spray bottle to bring range to between 300 and 400 ppm. |
Priority (P) |
0 |