| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The three microwaves in the food prep area were found with dried on food debri. The mixer used for mixing of biscuit dough was found with dried on food debri in the hard-to-reach cleaning surfaces (the guard and top of the mixer) |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
The QUAT based sanitizer was tested at 112 degrees with the test strip showing between 300 and 400 ppm. However, the test strips are only accurate when used to test the concentration of the sanitizer when the solution temperature is between 65 and 75 degrees. |
A Cup of the sanitizer solution was placed in the walk-in cooler and cooled to 73 degrees. Temperature of the sanitizer concentration was approx 200ppm |
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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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 |
Employees assembling food items were observed with rings with stones on their hands |
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Core (C) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Wet stacking was observed on food contact containers on the "clean" rack |
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Core (C) |
1 |