| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Potato cutter in deli is not cleaned and sanitized after use, was used yesterday and did not clean. Cutter had old food residue on it. *****knives hanging on racj=ks still had greasy buildup between blade and around edge of hand by blade.***** meat saw still had meat residue on blade table guard. |
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Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Firm thawing livers in a container of water versus cool running water or in the cooler. Sending procedures for thawing properly. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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tongs uncovered when not in use by handing beside the warmer unprotected. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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storage cart in kitchen has breading spillage, advised to clean and move away from chicken breading area |
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| 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. |
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Storage cart in the deli has chicken breading spillage, cart needs cleaning and moving to another area. |
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Core (C) |
0 |