| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The pineapple corer in the produce department was observed to have prior day use build up at time of inspection, not properly cleaned and sanitized. |
The pineapple corer was cleaned and sanitized during the inspection. |
Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 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 |
The honey mustard dressing at the sandwich bar was observed to be at 62 degrees at time of inspection, Cold holding at 41F or less for Time/temperature control for safety foods |
The honey mustard dressing was discarded during the inspection. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
The door tracks on the sushi and sandwich prep stations were observed to have food debris build up from prior day at time of inspection, not properly cleaned. |
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Core (C) |
1 |