| 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 |
out |
Observed no slicer cleaning log. PIC stated that slicer is used at least weekly, and used as needed for customer requests. |
Discussed keeping a time/date recording log for slicer cleaning, as well as proper cleaning protocols (disassembly, clean, rinse, sanitize, air dry) every 4 hours at ambient temperature |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed packaged of frozen food product sitting out at room temperature to thaw. |
Discussed thawing in cooler or under cold running water |
Core (C) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed overflow coolers in back of stores holding eggs and cheese to not have thermometers |
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Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed wet nesting of small metal pans on rack above 3 bay sink |
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Core (C) |
0 |