| 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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Observed several knives hanging on the magnet strip on the back wall in the deli area that has old food build up. |
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Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed several containers of sliced deli meats in the deli walk in cooler not dated. ( All food prep in coolers in the restaurant are date marked) |
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Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed wiping cloths ( rags) throughout the deli and the restaurant area on counters, need to be in sanitizer bucket. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed sever food containers not inverted in the deli area on shelf under the slicer. |
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Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed Fauset and prep sink in the restaurant area in bad repair, (a rag tied around the Fauset). PIC has ordered parts to fix the issues. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Restaurant Kitchen area walls, floors have grease build up, *** vents have dust build up, needs to be cleaned and maintained. |
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Core (C) |
0 |