| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no slicer log maintained |
Discussed 4 hour ambient temperature sanitation requirements for deli slicer and maintaining a record |
Priority (P) |
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 |
Observed bleach water used for sanitizing food contact surfaces had a concentration less than 50ppm (10ppm) |
PIC stated that bleach water is changed throughout the day; PIC was aware of bleach water concentration safe levels |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed bleach used for sanitizing food contact surfaces was labeled as "Fresh Scent" |
PIC will acquire unscented bleach for future use for sanitizing food contact surfaces |
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed staff member not wearing hair restraint during food prep. |
Food prep workers must wear a form of hair restraint that covers the top of the head, such as a hair net or ball cap. |
Core (C) |
0 |