| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed the handwashing sink in the bakery, near the bakery cooler, to measure 68 degrees F after running the faucet for more than 2 minutes. Sink is operating on one knee pedal and operator unable to adjust temperature. |
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Priority Foundation (PF) |
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| 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 the bakery sheet pans and bread pans to have excessive black carbon build up. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed two in-use deli slicers stored at ambient temperature and no documentation or time tracking stating when they started using the slicer or when the next scheduled cleaning and sanitation was due. |
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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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Observed the Meat prep room spray bottles (x2), to measure below 150 ppm quat ammonium when tested with the store's test strips. Per manufacturer's instructions, Quat ammonium sanitizer should measure between 150 ppm-400 ppm. |
PIC discarded the contents and re-filled bottles measuring 200 PPM. |
Priority (P) |
1 |
| 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 a food grade container with dark pink liquid, held on the bakery's drain board of the 3-compartment sink, labeled 'Chocolate dip icing'. Upon asking and testing the liquid with the store's sanitizer test strips, concentrated sanitizer was the liquid inside the bucket. Containers need to labeled and dedicated to sanitizer. |
The PIC emptied the contents of the bucket. |
Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed in the bakery, 2 sanitizer spray bottles to measure greater than 500 PPM quat ammonium when tested with the store's test strips. Per manufacturer's instructions, Quat ammonium sanitizer should measure between 150 ppm-400 ppm. |
The PIC immediately discarded the contents of the bottles. |
Priority (P) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed excessive grease on the floor beneath and to the left of the deli deep fryers. |
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Core (C) |
0 |