| 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 |
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No Sanitizer was found in the three-bay sink- this is used to wash rinse and sanitizer pots / pants / ect. Dishes are not going through the entire wash / rinse and sanitize process |
Demonstrated to PIC how to use Bleach as an approved sanitizer- Filled sink and tested bleach at 100ppm |
Priority (P) |
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| 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 |
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Using Sink and Surface sanitizer- per Manufacuters instructions sanitizer is required to be between .27 and .55 in concentration for food contact surfaces. Test strip used and found at below .27. No sanitizer was being used in the three bay sink |
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Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 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. |
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Employee in the kitchen area was observed without effective hair restraint. He was observed preparing food items. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Wet stacking was observed on "clean" dishes in the kitchen area. |
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Core (C) |
0 |