| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Dried organic buildup on interior of pots/pans |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Breading Containers not being cleaned on a regular 4 hr rotation |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed spaghetti being placed into hot hold, temperature was only 116. Allowed Firm to re-heat item and return to hot box @ 135 degrees |
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Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
sliced deli cheese located beside cash register with internal temp of 69. Staff informed to discard product |
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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 |
Opened Bologna Chub not date marked |
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Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Firm bagging ice on site; no labels affixed |
|
Priority Foundation (PF) |
2 |
| 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 |
Breading Container located in kitchen is cracked and not easily cleanable |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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. |
out |
Kitchen shelves have sticky layers of grease and organic build up; organic build up on bottoms and rims of pans/pots/lids |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
not observed |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Restroom sink handle in need of repair |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
General Cleanliness of kitchen |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Old Breading Containers located on floor in storage room with organic build up; being used to store bags of dry breading |
|
Core (C) |
0 |