| 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 |
Observed vegetable chopper stored with clean with dried food on the blade at time of inspection, not properly cleaned after previous day's use. |
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Priority (P) |
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)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 slice tomatoes, diced tomatoes, and diced onions with no date marking at time of inspection. |
PIC corrected at time of inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed probe thermometer via freeze point method and reading 18 F degrees not properly calibrated at time of inspection. |
PIC corrected at time of inspection. |
Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 47 Hot and cold water available |
in |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
No hot water was available at bar hand sink or bar restroom rooms at time of inspection. The rest of the establishment had hot water and there is another restroom that has hot water. |
|
Priority Foundation (PF) |
0 |