| 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 |
The vegetable slicer observed have build up from prior day use at time of inspection, not properly cleaned and sanitized. |
The vegetable slicer was cleaned and sanitized during the inspection. |
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
out |
The meatballs observed to be reheated to 104 degrees and placed into hot hold at time of inspection, Reheating for Hot Holding- general (165F). |
The meatballs were reheated a second time and achieved a internal temperature of 167 degrees during the inspection. |
Priority (P) |
0 |