21,22 Date & Time for food safety |
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0 |
21,22 21 Date Marking and Disposition |
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21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed open Hot Dogs stored in the Walk in Cooler not date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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Management dated the product during inspection. |
Priority (P) |
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38,39 wiping cloth & washing produce |
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38,39 38 Wiping cloths properly used and stored |
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38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed in use soiled wiping cloth hanging on wire rack above the 3 Bay Sink. Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor
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Core (C) |
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44,45 Utensils and equipment |
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44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed a build-up of old food residue in all 3 basins of the 3 Bay Sink. Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used.
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Core (C) |
0 |