| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
1. The meat slicer observed to have build up at time of inspection after more than 4 hours since last use.
2. The vegetable slicer observed to have build up at time of inspection after more than 4 hours since last use. |
The meat and vegetable slicer were cleaned and sanitized during the inspection. |
Priority (P) |
1 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
The metal food service pans observed to be stored wet stacked at time of inspection, not allowed to properly air dry prior to storage. |
|
Core (C) |
5 |