| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
PIC was unable to demonstrate / describe that sanitizing is the last step of the cleaning process- Observed washing dishes with soap and then rinsing. Unable to demonstrate sanitizer set up / correct amount. Demonstrated to PIC at time of inspection how to use the QUAT based sanitizer and the correct concentrations. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Tray of biscuits found in the chest freezer, Open boxes of pizza puffs/cheese sticks found in another chest freezer, open boxes of corn dogs and egg rolls observed in the deli area reach in cooler were all open with the food products exposed. |
Deli paper was used as a cover/ barrier to protect these during storage |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Employee in the food prep area preparing food items was observed wearing jewelry on their wrists (watches/ bracelets) and fingers. (rings with stones) |
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Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Used wiping cloths were observed over the sides of the three bay sink. |
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Core (C) |
0 |