| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed slicer cleaning logs from the deli not being cleaned every 4 hours based on cleaning log |
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Priority (P) |
1 |
| 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 quaternary ammonia based sanitized water solution in shared Deli/Bakery 3 bay sink to have a concentration of 0ppm |
PIC ran a fresh sink of sanitized water solution which tested at 400ppm |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Observed internal temperatures of some TCS items in open air retail meat cooler to have internal temperatures above 41F. |
PIC discovered that the cooler had lost air circulation, all TCS items on bottom layer of cooler were well below 41F; ice is beginning to form on parts of the cooler. PIC discarded top layer and temperature checked items from cooler and relocated other items to walk in cooler. |
Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Observed dust build up on intake vents for cooling units in the deli and produce walk in coolers |
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Core (C) |
1 |