| 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 |
** Employee in the deli area stated she wipes the slicer with sanitizer only for cleaning every four hours and after each use. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Employee observed testing the Quat sanitizer solution while the was hot at 126F. The manufacturer recommended a sanitizer solution between 65F-75F. |
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Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 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 |
** Numerous opened chubs of deli meat observed dated for more than 7 days. For instance, Mortadella was sliced on 3/13 and dated 3/26, and corned beef was sell by 3/29 and today is 3/19. |
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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 |
** Gap observed in the middle sneeze guard of seafood display cooler. Not tight to protect the food from contamination. |
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Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
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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 |
** Numerous old stickers were observed on the strip curtain in the seafood walk-in cooler. |
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Core (C) |
2 |