| 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 chlorine detergent/sanitizer combination spray bottle with concentration below minimum 100 ppm per manufacturer's instructions. |
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Priority (P) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed jalapeno slices and other pieces of cut produce in rinse compartment of 3 compartment sink while there were dishes soaking in the wash compartment and sanitizer had been filled in the sanitize compartment. Food debris should be cleaned out prior to starting to wash dishes. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed employee food items (sandwich, drink) stored on prep table in back prep/ware washing area. |
|
Core (C) |
0 |