| 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 |
A Deli slicer at ambient temperature observed to have prior day use build up at time of inspection, Food contact cleaning frequency; 4 hours at ambient temperature Food contact cleaning frequency; 4 hours at ambient temperature, not properly cleaned and sanitized |
Slicer cleaned and sanitized during the inspection |
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Bone in chicken in storage pans stored prior day tightly wrapped in metal pans observed to be between 46-48 degrees at time of inspection |
The chicken was discarded during the inspection. |
Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
The seafood 3 bay sink observed to be leaking from the center bay creating pooling water on the floor at time of inspection. |
|
Priority (P) |
1 |