| 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 the Quat sanitizer bucket, held within the deli prep area to measure below 150 PPM (100 PPM) when tested with the store's Quat sanitizer test strips. * Observed the Quat sanitizer buckets, held within the bakery area to measure below 150 PPM (both 0 PPM) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions for Kay Quat II, quat ammonium sanitizer should measure between 150-400 PPM. |
All buckets were emptied of contents by employees in the departments. New sanitizer buckets were prepared and tested at 200 PPM. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
In the retail bakery bunker cooler, observed the following products not maintained at 41F or lower when using inspector's probe thermometer: Strawberry Cream Cakes (43F to 44F) x15 and Lemon Meringue Cheesecake (44F to 46F) x15. The cold holding unit was on a defrost setting. *Observed in the food court pizza cold top, tomato pesto measured 46F with inspector's probe thermometer. |
The bakery PIC said the products were placed in the cooler at opening time 10 am this morning and were in the walk-in cooler overnight. Current time 12:26pm. All products in the case were pulled and placed back in the walk-in cooler to bring down the temperature to 41F or lower. The PIC for the food court took the pesto container to the walk-in cooler. |
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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed in the bakery, five sheet pan racks with freshly baked goods, cooling at ambient temperature, without any type of overhead protection. Two of the sheet pan racks were stored directly below a ceiling vent. |
Once notified, the bakery PIC immediately had employees place clean baking sheets on the top rack to prevent contamination. |
Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Observed the employee restroom near the receiving area to not have a self-closing door. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed the floor drain in the chicken room to have excessive yellow/cream organic build-up on the walls of the drain. The drain did not have a cover/grate. |
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Core (C) |
0 |