| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Bakery- Several sheet pans and bread baking pans have excessive amounts of burnt food debris. I asked two separate employees in the bakery how often the baking equipment is cleaned, and they both stated that it has been longer then 24 hours (not verbatim). |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Deli Walk-in Cooler- a Box of sliced Brisket stored on floor. |
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Core (C) |
2 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Deli wash area- several pans were stacked on top of each other while wet and not in a way so they could air dry or drain the water off of them. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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. |
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Walk-in Coolers- Vent covers several of the walk-in coolers have excessive dust and dirt build-up. |
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Core (C) |
0 |