| 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 |
*Observed lemon slicer, in clean dish storage area, with white build up on blades.
*Observed sauté pans, in clean storage, with black and brown organic matter build up on food contact subrace of pan. |
*PIC voluntary tossed dirty pans into trash. |
Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
*Observed organic food matter debris incrusted on inside of both microwaves. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
*Observed sanitizer bucket in service line area, tested below 150ppm, when tested with firm and inspectors test strips. |
*PIC voluntary replaced sanitizer container, that was empty and made a new bucket. |
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 brown gravy in steam well on cook line to have an internal temperature of 125F, when checked with Inspector's probe thermometer. |
*PIC voluntarily discarded the gravy. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 Salsa Verde on the make line, stored at room temperature, manufacture label says refrigerate after opening. |
*PIC voluntarily discarded both items. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
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 employees engaged in food prep with no hair restraint. |
PIC passed out hair nets. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
*Observed excessive grease build up on sides of grill, on floor and between equipment, in kitchen hot line area. |
|
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
*Observed door seal on walk in freezer not functioning properly, allowing air into freezer, and resulting in ice buildup around door. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
*Observed dust and grease build up on ceiling air intake vents in kitchen area. |
|
Core (C) |
0 |