| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Vegetable automatic chopper at food preparation was observed to have dried food residues on the blade. The hand vegetable/fruit chopper was observed to have dried food resides on the blades. |
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Pre-chilled sliced cantaloupe, sliced honey dew and pineapple were to have internal temperature of 50-53 degrees F. Employee indicated the fruit had been sitting out for 1.5 hours. |
Person in charge voluntary discarded all foods referenced in the violation in the trash during the inspection.
|
Priority (P) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting board (blue and green boards) in the food preparation area were observed to be heavy scored. |
|
Priority (P) |
1 |