| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC had no knowledge of how to set up ware washer for sanitizing, *** no knowledge of what type and how much sanitizer to use, *** no knowledge of the use of test strips for sanitizer.
Discussed with PIC on how to set up ware washer correctly, and how to use test strips to measure the PPM of sanitizer. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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No knowledge of sanitizing meat slicer.
Discussed with PIC on how and when to sanitize meat slicer and other equipment. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No drying device at hand sink at meat department service counter.
PIC has a drying Despencer to be installed. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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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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The meat slicer has old meat build up, not cleaned or being sanitized.
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test strips were available. |
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Priority Foundation (PF) |
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