| 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 |
Underside of the cutting board at the Pizza prep station has an excessive amount of black residue and food residue build up. |
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Priority (P) |
2 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Sanitizer concentration at 3 Bay sink was reading 0 ppm at time of inspection. |
Employee reran sanitizer during inspection. Sanitizer concentration was 100 ppm at recheck. |
Priority Foundation (PF) |
0 |
| 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 |
Observed 10 Sausage/Egg/Cheese biscuits with a production date of 7/17/24 and a discard date of 7/23/24, food container of Black Olives with a production date of 7/16/24 and a discard date of 7/22/24, and food containers of sliced mushrooms and beef crumbles with a production date of 7/17/24 and a discard date of 7/23/24. |
Management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting board at the Pizza prep station was observed to be heavily scored and discolored. |
|
Priority (P) |
2 |