| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli slicer had old food build, need to be taken disassembled completely, washed, rinsed, and sanitized, air dry and reassembled every 4 hours |
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Priority (P) |
2 |
| 19,20 safe temperature holding |
in |
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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 |
Sliced tomatoes and onions were out of temp at 53 and 57 degrees. |
Employee discarded items and inspector discussed due to it being so warm in the kitchen area the cold zone holder is not keeping it cold enough, place ice in a different pan and place the onions and tomatoes in a container and place on top and refill the ice as needed to keep cold. |
Priority (P) |
1 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Prepared coleslaw and opened hot dogs in containers did not have a date marking present. |
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Priority (P) |
0 |