| 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 |
Numerous cutting boards throughout the food prep area observed with encrusted brown and black organic matter all throughout cutting board. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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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 |
Approximately 12 cut calavacita squash observed stored at ambient temperature with internal temperatures between 53F-54F with inspector probe thermometer. |
PIC voluntarily discarded squash not maintained at 41F or below. |
Priority (P) |
3 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
In house made kimchi observed with a preparation date of 2/3/25 and a discard date of 6/3/25. In house prepared product can only be held for 7 days. |
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Priority (P) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
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0 |
| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
out |
Liquid observed leaking from drain pipe on left hand side of three compartment sink into bucket underneath when water is running. |
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Core (C) |
0 |