| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed the deli meat slicer has old food build up, needs to be broken down and cleaned and sanitized every 4 hours - discussed with the PIC. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed the pizza warmer @ 118 degrees, probed with the state issued probe thermometer wings @ 114, 102, pizza @ 116 degrees, all products were disposed of by PIC. |
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Priority (P) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Facility is using bleach for sanitizer, the only test strips they have is for the quat sanitizer, the PIC ordered the correct test strips while I was at the Facility and should receive them on Friday. |
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Priority Foundation (PF) |
2 |
| 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. |
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Observed the kitchen vent hood has excessive grease build up. |
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Core (C) |
1 |