| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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chopper used for onions had visible dried onions on blade and blade press, must be cleaned and sanitized after use if only used occasionally as manager explained. ******
Pizza topping pans are were soiled with old residue*** |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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breading bins that is used for the actual breading of the food, must be emptied, cleaned and sanitized every four hours when left out at room temp or can store in the cooler and then every 24 hours. |
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Priority (P) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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ice scoop uncovered, must be protected when not in use. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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door tracks retail beverage cooler, soiled. ****general cleaning needed such as shelves and floors spillage in kitchen area |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
trash and litter under shelves in walkin cooler |
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Core (C) |
0 |