| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no method of ensuring meat saw in use was being cleaned within 4 hours at ambient temperature. PIC stated they normally use a label that is placed after they are done slicing to keep within 4 hours. PIC was informed that the 4 hours starts when the equipment starts being used, not after it is being used. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed cheese, cut onions, and cut pepper used for plate lunches was held above 41 degrees when temperature was taken with inspector's probe thermometer |
All products had been prepared less than 4 hours prior to inspection. Employees voluntarily moved all product to the walk in freezer to ensure the temperature was reduced to below 41 degrees F. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed packaged products from suppliers without manufacturing address or manufacturer information (sunflower seeds, frozen octopus, marzipan candies). Observed items packaged on site (dried fruit candies, seasoned sunflower seeds, spices) without identifying information, ingredient information, or store information. All items had invoices from approved sources. |
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Priority Foundation (PF) |
0 |