| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** Build-up observed on wash/rinse arms in the commercial dishwasher.
** Build up on decoration tips.
** Build up observed on cheese shredding machine plates and inside the machine stored as cleaned. |
|
Priority Foundation (PF) |
8 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Employee in the deli observed testing the Quat sanitizer while the solution was hot 96F. Manufacturing label stated sanitizer solution between 65F-75F.
** Employee in the bakery area observed washing the decoration tips without sanitize them.
|
|
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
** Temp strips/temp dots/lollipop thermometer were not available for the dishwashers sanitized by Heat. |
|
Priority Foundation (PF) |
0 |