| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
1-Meat slicer and tomato slicer had product buildup |
Corrected during inspection |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Chlorine sanitizer bottle of Sani Station had no sanitizer in it |
Corrected during inspection |
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 |
Internal temperature of sliced turkey was 46 degrees in storage cooler |
Discarded during inspection |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Frozen meat thawing at room temperature |
Required to be thawed under refrigeration or cool running water |
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Inside knife storage container is soiled |
|
Core (C) |
0 |