| 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 |
The deli slicer has food residue on the meat holder of the deli slicer. The inspector discussed and demonstrated with PIC when cleaning the slicer that part need to be cleaned as well. The batter container for the chicken needs to be sift and clean every 4 hours as well. |
|
Priority (P) |
3 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 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 |
Corn dogs hanging above the fryer at the time was probed with a calibrated thermometer at 125F |
Discard and cook more, when finish cooking immediately place them in the warmer to prevent the food item losing it temperature. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Front window over the ice cream novelty case is broken, due to attempt burglary. (window taped but not completely covered) |
|
Core (C) |
3 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Test kits for chlorine use is out of date 8/01/2024. |
|
Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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. |
in |
Vent guards in WIC has excessive dust build up present and the ceiling inside has excessive dust build up. |
|
Core (C) |
0 |