| 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 |
Observed spatulas and tongs stored clean, in basket above prep sink, soiled with grease and dried food particles. Not properly cleaned; washed, rinsed and sanitized from last use. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Observed salads, located in salad cooler drawers on sandwich station not being maintained at 41F or below for cold holding food safety control. Salads probed with a calibrated state thermometer were 48F-51F. |
Salads were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employee prepping exposed food products with no hair net or head covering. |
Employee donned ball cap during inspection. |
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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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 large containers, stacked on top of each other; stored on shelf underneath prep table in kitchen, stored wet (wet stacking). All equipment and utensils must be allowed to air dry. |
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Core (C) |
0 |