14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Underside of the makeshift cutting board was observed to have excessive amount of dried food residues and build up. |
|
Priority Foundation (PF) |
0 |
19,20 safe temperature holding |
in |
|
|
|
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 |
Gallon milk, "keep refrigerated" tarter sauce and shredded cheese in the overstock cold holding unit at the food service area were observed to have internal temperature of 46-51 degrees F. Sliced onion in makeshift unit had an internal temperature of 48 degrees F. |
Person in charge voluntary discarded the food reference in the violation in the dumpster during the routine inspection. |
Priority (P) |
0 |
30,31 Food temp controls |
in |
|
|
|
0 |
30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Large overstock cold holding unit in the back area of the food service was observed to have ambient temperature of 48.9 degrees F. |
|
Priority Foundation (PF) |
0 |
44,45 Utensils and equipment |
in |
|
|
|
0 |
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
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 |
Makeshift cutting board was observed to be heavy scored. |
|
Priority (P) |
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 |
Outside and handles of the food service makeshift unit had excessive amount of dried food residues and build up. |
|
Core (C) |
0 |