| 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 the following food contact surfaces to be visually unclean: *Deli Slicer #3, confirmed stored clean and not in-use, contained encrusted, yellow organic matter on the back side of the blade and support plate. *Heavy food debris on several baking sheets stored clean in the deli clean wares shelving unit. *Heavy food debris on baking sheets, confirmed stored clean, located in the bakery. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed 1 of 2 in-use deli slicers stored at ambient temperature and no documentation or time tracking stating when they started using the slicer or when the next scheduled cleaning and sanitation was due. |
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Priority (P) |
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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 the SaniSave quat sanitizer spray bottles (x2), held within the deli prep area, to measure 0 PPM (0ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 PPM. Deli quat strips, Qt-10, do not have 150ppm on test kit chart. As a result, 200-400ppm would be the acceptable range. |
Deli PIC emptied both the bottle's contents. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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*Observed numerous boxes of food and icing containers stored directly on the floor, around the perimeter beneath shelving units located in the bakery walk-in freezer. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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*Observed excessive ice-build up on the Bakery walk-in freezer (on the condenser) and the General Grocery walk-in freezer (on the ceiling and in the far corner wall). *Produce spray nozzles observed with gray-white organic build-up. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 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 excessive grease on the floors beneath the deli fryer and in the corner and right hand side of the warming oven in deli area. |
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Core (C) |
0 |