| 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 |
1) Deli slicer observed to have old foods present on blade edges and around handles 2) Bakery floor mixer has old food splatter present from previous day use on the guard. |
Slicer and mixer were properly cleaned and sanitized during inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed wet nested pans in deli stacked on the storage rack in kitchen. |
|
Core (C) |
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 |
1) Produce cutting blocks stained and grooved. 2) Meat cutting block scored on edges. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
out |
Auto dishwasher has scale buildup present. |
Dishwasher cleaned during inspection |
Priority Foundation (PF) |
0 |
| 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 |
1) Ice buildup on produce walk in condensor. 2) Bakery 3 bay sink leaking on center drain. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1)Fan guards in back deli walk in cooler have buildup present. 2) Dust buildup on bakery air vents above foods. |
|
Core (C) |
0 |