| 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 |
Observed multiple dishes/pans at warewash sink on the drain board air drying with old product build up on pans. Observed multiple dishes/pans during storage under prep table that had old product build up on pans. Observed old product splatter build up on floor mixer. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed chicken taco soup out of temperature at hot holding tree. Temperature checked product with internal temp of 111'. Product was doubled stacked causing temperature issue. |
Product removed and discarded. |
Priority (P) |
0 |
| 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 |
Observed multiple left-over food products that did not have any date marking on product stored in 3 door cooler. |
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Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed multiple packs of deli cheese, chicken tenders, and chicken salad past expiration date stored in the 3 door cooler. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive mold build up on concrete wall located in the stockroom behind the cardboard bailor. |
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Core (C) |
1 |