| 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 |
Observed food residue on the deli dough mixer. Employee stated the equipment had not been used today. |
Mixer was broken down and washed and sanitized. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Observed a turkey ranch wrap to be at 50F. Item was time stamped for preparation approximately 2 hours prior to inspection. PIC stated that wraps were prepared and immediately placed in the retail open air cooler. |
Items were moved to the walk in cooler for proper cooling. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed a gap underneath the exterior door in the deli. |
|
Core (C) |
0 |