| 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 |
Observed deli slicer with dried tomato seeds on the bottom of the blade at time of inspection. Not properly cleaned and sanitized after used. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed hamburgers being held in a crock pot with a internal temperature of 116 F degrees at time of inspection. Hot foods must be held at a minimum of 135 F degrees. |
PIC voluntarily discarded food out of temperature at time of inspection. |
Priority (P) |
0 |