| 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 brown dried organic matter on rear blade guard on deli slicer. |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed PIC no properly sanitizing spoon in triple sink. PIC stated his manager told him to wash, rinse, dip in sanitizer and re rinse then air dry. |
Inspector had PIC bring spoon back to triple sink and inspector properly taught PIC how to wash dishes. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Observed meatball to have internal temperature of 103-132 degrees F when checked with inspector probe thermometer. |
PIC voluntarily discarded meatballs. |
Priority (P) |
1 |