| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The microwave in the deli prep area was found with excess dried food debri on the top of the inside of the microwave |
|
Priority Foundation (PF) |
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 |
Condiments in the self-serve condiment tabletop cold holding unit were tempted with State Calibrated thermometer and were reading 48-51 degrees. Included relish and diced onions |
PIC voluntarily disposed these condiments |
Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Single serve bowls and clamshells were observed in the deli area not protected from contamination |
PIC in the deli inverted these single serve containers |
Core (C) |
2 |
| 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 |
The deli area reach in prep coolers were found with excess food debris on the rails/dividers of the coolers and in the bottoms of the coolers. |
|
Core (C) |
2 |