| 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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Kitchen-#1 Potato wedger used last night was still on the kitchen prep table during the inspection with old food debris on blades.///#2- Pans and a Breading sifter with visible dried food debris on clean equipment rack.
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Ware Washing Machine- Using a state issued and calibrated probe thermometer (Lollipop thermometer), The ware washing machine was only reaching a max temperature of 156 degrees, below the manufactures required 180 for the rinse cycle. Ware washing machine own thermometer was only reaching short of 160 degrees on its temperature gauge. PIC stated that she believes firm is out of chemical sanitizer also. Told PIC to not use machine for sanitation until working properly. |
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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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Retail Sales floor-Per Manufacture instructions Whip Topping has a shelf life of 5 days at ambient temperature. No date mark seen on whip topping. |
PIC discarded whip topping and placed a new bag with a date mark 5 days after opening. |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Kitchen Walk-in Cooler- Personal property stored on shelf above pickles used for retail sales. Told PIC to keep personal property separate from retail food. Suggested using an empty shelf below retail food items. |
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Core (C) |
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