| 14 Food contact surfaces; clean and sanitized |
in |
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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 |
out |
1.)Excessive dried food build up was observed in the bakery microwave. 2.) Excessive amounts of breading debris from prepared fried chicken was observed around the interior edges of the fried chicken hot holding box. |
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Priority Foundation (PF) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
A spray bottle label as machine lubricant was observed hanging on a rack next to raw meat products in one meat walk in cooler. A meat department employee removed this spray bottle to a designated area for chemical storage during the inspection. |
|
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
A bench scraper was observed stored in between the wires of a wire rack used for single service raw meat trays. A meat department employee move this bench scrapper to the 3 compartment sink during the inspection. Discussed why this practice is a contamination hazard with meat department employees. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
A personal lunch box and personal items inside plastic grocery bags we observed stored on a rack in a meat walk in cooler. The PIC directed meat employees to remove these items to a designated area. |
|
Core (C) |
1 |