| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
** Raw country sausage (the label with safe handling instructions) observed above fully cooked hotdog. |
|
Priority (P) |
2 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** White organic matter was observed on the filters of the fresh produce cooler.
** Build-up observed on the decoration tips. |
|
Priority Foundation (PF) |
4 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
** Observed the cleaning frequency for the deli slicers passed 4 hours. For example on 4/28
*** Slicer 1 cleaned at 11:54 am, 2:53 pm, and 8:34 pm.
*** Slicer 2 cleaned at 11:54 am, 2:53 pm, and 8:34 pm.
|
|
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Employees in the deli and bakery areas observed tested the Quat sanitizer solution while it was hot, the solution temperatures were 122F, and 123F. Also employee in the bakery area dipped the test strips for only 2 seconds. The manufacturer label stated to dip the strip for 10 seconds, and the sanitizer solution temperature between 65F-75F.
|
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
** Cleaned dishes observed stored wet nested in the deli and bakery area. |
|
Core (C) |
0 |