| 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 |
Meat cuber blades had old product buildup on them |
This was corrected during inspection |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Internal temperature of meat loaf in one storage cooler in kitchen is 45 degrees. Product required to be 41 degrees or below |
Product was immediately moved to a proper cooler, and Manager stated this cooler would not be used until repaired. Work order turned in |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Date marking in sushi with start and end date being 8 instead of 7 days. |
Product had not expired, so dates were changed during inspection, Manager stated this would be addressed |
Priority (P) |
0 |