| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed yellow and brown organic matter present on ice shield inside ice machine. |
PIC removed ice shield and placed in kitchen for washing and sanitizing. |
Priority Foundation (PF) |
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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 |
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Observed the bleach containers present at ware washing station used for sanitizing were both scented, and not approved for sanitization of food contact surfaces. |
All active food preparation was ceased and PIC instructed staff to purchase Clorox disinfecting bleach approved for sanitizing purposes. Inspector was present when staff returned and food operations were resumed. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed turnip greens on stove to be held at 123F PIC stated they had been warmed for service earlier. |
PIC voluntarily discarded greens. |
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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed tenderloin slices, deli meat slices, bologna, and tray of pinto beans in cold holding with no date marking information. |
PIC voluntarily discarded of all items not date marked. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed white and black organic matter present on walls and shelving of walk in cooler. |
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Core (C) |
0 |