| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** White organic matter/black build-up observed on sprayer misters of the produce cooler. |
|
Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
** Deli slicers observed sanitized only every 4 hours. PIC in the deli area stated they sanitize it only every 4 hours and the deep cleaning only one time at night. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Employee in the seafood area observed testing the Quat sanitizer while the solution was hot (105F). Manufacturer recommended sanitizer solution temperature between 65F-75F. |
|
Priority Foundation (PF) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 22 Time as a Public Health control |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
** Fried chicken offered for sale in the hot holding unit observed without time to determine the discarding time. |
PIC voluntarily corrected during inspection. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
out |
** Frosting containers observed without the common name label. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
** Build-up observed on the floor, the bottom shelf of the prep table, and drawers in the bakery area. |
|
Core (C) |
1 |