| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Encrusted red and yellow organic matter observed on blades and blade guards of vegetable slicer stored as clean in back food prep area. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 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 |
Numerous items throughout vegetable side of make unit and small reach-in cooler observed with internal temperatures ranging from 46F-51F with inspector probe thermometer. External temperatures of coolers observed to be 48F and 53F. Specific temperatures available in food temperature log. |
PIC voluntarily discarded all items not being maintained at 41F or above. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
Encrusted red organic matter observed on hot holding used to hold meatballs on sub line.
**Sticky brown liquid observed in cabinet on left hand side underneath beverage center. |
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Core (C) |
0 |