| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
1. Observation of the knife container at the refrigerated prep line revealed knives with prior day use build up on the blades at time of inspection, not properly cleaned and sanitized. Food contact cleaning frequency; 4 hours at ambient temperature.
2. The meat slicer observed to have prior day use build up on the push plate at time of inspection, not properly cleaned and sanitized. Food contact cleaning frequency; 4 hours at ambient temperature. |
|
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Metal food service pans observed to be wet stacked in storage on shelf at time of inspection, not allowed to properly air dry prior to storage. |
|
Core (C) |
0 |