| 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 |
Both slicers have food residue present and need to maintain a cleaning schedule every 4 hours. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 |
Sliced cheese and sliced tomatoes exceeded the cold holding temperature. |
PIC disposed of the items, refilled the condiment bar with ice and placed more cheese and tomatoes. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
WD-40 near meat slicer, glass cleaner near slush machine, and bleach at the meat scale. The inspector discussed with PIC that keeping chemicals away from food areas and food equipment. |
PIC placed the items on bottom shelf of cabinet. |
Priority Foundation (PF) |
0 |