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 |
Observed dried food in the inside on the top of the microwave at time of inspection. |
|
Priority Foundation (PF) |
0 |
19,20 safe temperature holding |
in |
|
|
|
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 |
Observed 4 containers of Tuna and 2 containers of Chicken Salad with a prep date of 05/15 and the internal temperature was 45 F to 47 F at time of inspection. |
PIC discarded all food out of temperature at time of inspection. |
Priority (P) |
0 |
37 Personal Cleanliness |
in |
|
|
|
0 |
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employee preparing food with no hair restraint at time of inspection. Observed employee preparing food with a beard and no beard guard at time of inspection. |
|
Core (C) |
1 |