| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The meat slicer and vegetable slicer were observed to have prior day use build up at time of inspection, not properly cleaned and sanitized. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Meatballs at hot hold observed to be at 132-133 degrees at time of inspection, Hot holding at 135F or above for Time/temperature control for safety foods. |
Meatballs reheated to a temperature of 167 degrees during the inspection and placed into the hot hold unit |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
The white block boards on the refrigerated prep lines observed to be scored at time of inspection, Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable.
|
|
Priority (P) |
0 |