| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed gasket in meat grinder located in meat WIC with food residue build up. Observed slicer in deli not cleaned after use. PIC in deli could not verify last time it was sanitized and cleaned. |
slicer was pulled cleaned and sanitized |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 cut veggies, baby shrimp in sushi prep cooler above 41F. veggies 46F, shrimp 46F |
discarded |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Sushi prep cooler, lid missing. White cutting boarding being used to cover sushi cambros. Cutting boards do not fit tight therefore not keeping products below 41F.
Drain cover for drain in deli by 3 comp sink not on drain. Condenser in meat department dripping water onto floor at a steady rate. Water pooling. |
|
Core (C) |
4 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed walls in dishroom area with build up. |
|
Core (C) |
0 |