| 14 Food contact surfaces; clean and sanitized |
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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 |
out |
State calibrated thermometer ran through 3 cycles in hot water dishwasher, with a maximum temperature of 147.7F. Should be 160F. This dishwasher was being used to wash dishes at time of inspection. |
PIC instructed employees not to use this machine and put in a work order. |
Priority (P) |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Crab cakes in retail case for sale marked discard on 4/22. |
Crab cakes were voluntarily discarded. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Packaged chicken being thawed in sink with stagnant warm water. |
PIC instructed deli worker correct procedure and product was removed from sink. |
Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Air vents in deli kitchen above prep areas with dust buildup. |
PIC put work order in for vent maintenance. |
Core (C) |
0 |