Equipment and utensils are adequately rinsed after washing Observed chlorine sanitizer used in bucket does not meet 50-100ppm requirement. Corrected at time of inspection. Observed rinse step of 3 compartment sink sequence not being completed.
Sanitization of food contact surfaces - before use and after cleaning Observed chlorine sanitizer used in bucket does not meet 50-100ppm requirement. Corrected at time of inspection. Observed rinse step of 3 compartment sink sequence not being completed.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observed inaccurate thermometer provided in cooler. Corrected at time of inspection.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed deli meats that have exceeded 7 day requirement. Voluntarily discarded.
Bare hand contact with ready to eat foods Observed food employee handling deli meats with bare hands. Corrected at time of inspection.
08/30/2013
Routine
Equipment and utensils are adequately rinsed after washing Observed chlorine sanitizer used in bucket does not meet 50-100ppm requirement. Corrected at time of inspection. Observed rinse step of 3 compartment sink sequence not being completed.
Bare hand contact with ready to eat foods Observed food employee handling deli meats with bare hands. Corrected at time of inspection.
Sanitization of food contact surfaces - before use and after cleaning Observed chlorine sanitizer used in bucket does not meet 50-100ppm requirement. Corrected at time of inspection. Observed rinse step of 3 compartment sink sequence not being completed.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observed inaccurate thermometer provided in cooler. Corrected at time of inspection.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed deli meats that have exceeded 7 day requirement. Voluntarily discarded.
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