| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed dried food on Hobart Mixer Shaft and cage from previous day's use, not properly cleaned after used. |
|
Priority Foundation (PF) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
HACCP plan states cold storage (coolers) and the display retail case for the sushi should be monitored and recorded every 4 hours. I reviewed the following HACCP records 01/08, 02/23, 03/15, 04/04, 05/20, and 06/10 (today). On 01/08 the coolers were checked at 7:31 am, 11:29 am, and then 7:37 pm. The 3rd 4-hour check was not made on this date. On 03/25 the coolers were checked at 7:38 am, 3:34 pm, 3:51 pm, and 7:26 pm. There was an 8-hour window between the 1st check and 2nd check on this date. |
|
Priority Foundation (PF) |
2 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed several packages of bakery items in deli freezer covered in ice. Observed several boxes of frozen foods in meat freezer covered in ice from ice buildup in freezer at time of inspection. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed fan guards in produce cooler and meat cooler with excessive dust build up at time of inspection. Observed build up dust on ceiling in back deli area at time of inspection. Observed drain in deli meat cooler with excessive build up not properly cleaned. |
|
Core (C) |
0 |