| 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 |
Vegetable slicer was observed to have excessive amount of dried food residues and build up on the blades and handle. |
Person in charge placed vegetable slicer in three compartment sinks during routine inspection for cleaning. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Pre-chilled chopped lettuce and sliced tomatoes were observed to have internal temperature of 54-56 degrees F. |
Person in charge voluntary discard these foods referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 22 Time as a Public Health control |
in |
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|
0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Two BLT sandwiches were observed to have internal temperature of 71 -72 degrees F. |
Person in charge voluntary discard the foods referenced in the violation during the time of inspection. |
Priority (P) |
0 |