| 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 vegetable cutter was disassembled and dried food residue was observed on the dice blade (vegetable cutter located in the produce room at a temperature ranging from 53F-56F with the infrared surface thermometer). |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
There was a leak coming from the cooling unit, splattering on the floor in the produce room (cooling unit is above the prep area for Supreme Produce -three-compartment sink drainboard is also nearby where the employees use that area to cut produce on a cutting board due to limited space-inspector spoke with produce manager and store manager, work order request entered in the system during the inspection). |
|
Core (C) |
0 |