| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 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 |
out |
The sanitizer concentration of the hose in the meat department was tested. The test strip turned a light blue color- over 400ppm. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 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... |
out |
Displays of stuffing and other food items in cardboard packaging were observed displayed in the retail area on the floor. These were not stored 6 inches above the floor. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Employee open food items were observed in the walk-in dairy cooler on the third shelf. These items were stored above ready to eat food items that are designated to be sold in the store. None of the personal food items were observed to be leaking onto the items to be sold in the store. |
These were moved to the bottom shelf at time of inspection. |
Core (C) |
0 |