| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed food residue on the deli slicer. PIC stated that slicer had not been used today. |
Slicer was broken down, cleaned and sanitized |
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Items stored in the veggie prep cooler were not kept below 41F. Sliced tomatoes were tempted at 46F; Sliced peppers were tempted at 51F; and sliced cucumbers were tempted at 52F, all with a state calibrated thermometer. |
Items were voluntarily discarded. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed an employee preparing sandwiches without a hair restraint. Observed another employee preparing sandwiches with a visor, which is not a proper hair restraint. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Observed the floor of the walk in freezer to be underneath an approximately 1/2-1 inch layer of ice. |
|
Core (C) |
0 |