| 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 |
Observed that 2 sanitizer bottles inside the Bakery department that were below the manufacturers standard for effective sanitizing. Sanitizers only reached 100 ppm. |
Low sanitizer was dumped down drain and new batch was prepared inside 3 Compartment sink basin and it tested sufficiently (200 ppm) |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking/date dots on open chubs of Low Sodium Ham, Pastrami Turkey, and Honey Maple Ham. |
PIC discarded chubs during inspection. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 47 Hot and cold water available |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Observed no hot water at Women's restroom hand sink. After running for several minutes, inspector used calibrated probe thermometer and the sink water only tested at 62F. (See pic) |
PIC has created work order on issue. |
Priority Foundation (PF) |
0 |