| 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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#1 Deli- slicer has not been used today but had visible dried food debris. /// #2- Meat- band saw had not been used today and had old food debris from previous day. |
Employee cleaned machine |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Bakery- Per employee sheet trays are cleaned once a week. Advised PIC and employee in use cooking equipment must be cleaned every 24 hours. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Retail sales floor- A Shredded cheese cooler was at 44 degrees. Using a state issued and calibrated probe thermometer, shredded cheese that required refrigeration was at 53 degrees, above the safe cold holding temperature of 41 degrees. |
PIC had employee remove food items from cooler |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Produce Storage Room- 3 bottles of Produce max were stored on a shelf directly above single service containers. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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#1 Deli-Organic residue on top of chicken baking ovens.
#2-Dairy Cooler fan guards have dust build up that is causing dust to build up on the ceiling of the Walk-in cooler. |
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Core (C) |
3 |