| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed vegetable chopper stored in refrigerated area with dried food on it at time of inspection. |
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Priority (P) |
1 |
| 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 recent wet clean dishes stored on a cutting board blocking the 3rd compartment sink. No wash water, rinse water, or sanitizer was set up at time of inspection. Explained to PIC that they have to wash, rinse and sanitize dishes. |
Dishes were removed and place on dirty side to be re-washed. |
Priority (P) |
0 |
| 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 |
Observed a cutting board that was heavily scored and not easily cleanable at time of inspection. |
PIC discarded cutting board at time of inspection. |
Priority (P) |
0 |