| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried yellow organic matter soiling blade of slicer in meat cutting room. PIC stated that slicer is only used in January (hog jowl for black eyed peas). |
Discussed covering up slicer after machine is disassembled, washed, sanitized and air dried to protect it |
Priority Foundation (PF) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed metal bowls on drying rack in deli area to be wet nested |
PIC separated bowls for proper air drying |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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|
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. |
out |
*Observed heavy dust build up on vent of cooling unit in meat cut room.
**Observed dried white/brown organic matter soiling shelves in retail coolers |
|
Core (C) |
0 |