| 14 Food contact surfaces; clean and sanitized |
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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 slicer log; mechanical slicers must be disassembled, cleaned and sanitized every 4 hours with continuous use at ambient temperature; cleaning day/time must be recorded |
Discussed cleaning log tracking with PIC |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Observed sliced tomatoes in make unit to have internal temperature of 45-46F when checked with inspector's calibrated probe thermometer; PIC stated that the tomatoes had just been sliced and then placed into the make unit with no cooling step. |
Observed sliced tomatoes on counter after slicer prior to inspection; PIC moved the sliced tomatoes to the walk in freezer to rapidly bring down the internal temperature below 41F |
Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(8) Linens must be laundered between uses; wet cloths changed daily; stored properly; may be laundered on site in mechanical washer, designated sink, or warewash sink; laundry f... |
out |
Observed wet nesting of metal pans in drying area of 3 compartment sink |
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Core (C) |
0 |