| 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 |
The slicer observed at time of inspection to have prior day use build up, not properly cleaned and sanitized. Food contact cleaning frequency; 4 hours at ambient temperature. |
The slicer was broken down, cleaned and sanitized during the inspection. |
Priority (P) |
1 |
| 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 |
The vegetable slicing white block board observed to be scored at time of inspection, Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable.
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|
Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Spillage of a boxed fountain drink creating pooling on the floor observed at the time of inspection, |
The fountain box spillage was cleaned during the inspection. |
Core (C) |
0 |