| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed firm's tomato dicer blade with red food debris on the blade when it was stored clean. |
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Priority Foundation (PF) |
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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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Observed employee take tomato dicer blade and proceed to wash/rinse dicer blade in prep sink rather than 3 compartment sink. All dishes must be washed in 3 compartment sink so the wash, rinse, and sanitize steps can be performed properly. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed employee testing sanitizer in a spray bottle but was not following manufacturer's instructions for using their test strips (strip was submerged for less than 10 seconds and employee was shaking the strip which can lead to inaccurate results). |
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Priority Foundation (PF) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed firm had their sanitizer solution in a spray bottle that was labeled for a different sanitizer/cleaner combination chemical. |
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Priority Foundation (PF) |
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| 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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Observed firm had assembled tomato dicer machine with the blades stored wet/not fully air dried. |
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Core (C) |
0 |