| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The deli slicer had dried food particles present (PIC advised that they opened a few minutes prior to the inspection and inspector discussed cleaning every four hours). |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The microwave above the display case had dried food splatter present. |
|
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 |
A gallon of Prairie Farms whole milk was observed stored in the walk-in cooler at a temperature of 46F when probed with the state calibrated thermometer. |
Pulled from the reach-in display and discussed with PIC storing new delivery of milk in other coolers to maintain safe temperatures. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
The walk-in cooler was observed at a temperature of 48F (discussed with PIC and he advised that the fan shuts off occasionally in the colder months but gets extremely cold during warmer months). |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
out |
Spray bottles with a liquid present were observed in the kitchen area with no information available to identify what the substance was (discussed with PIC labeling the bottle like he has vinegar labeled). |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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|
0 |
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Vent hoods had grease buildup present. |
|
Priority Foundation (PF) |
0 |