| 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 |
Meat slicer and Band saw in meat prep room was observed to not be properly cleaned and sanitized at time of inspection. Slicer and Band saw have not been in use this date, dried discolored meat residue was observed on slicer blade and blade guard and dried discolored meat residue was observed on the bottom fly wheel, the blade, and the right side of the saw behind the top cover from a previous day's use at time of inspection. |
|
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
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 significant gap between the floor and bottom of entrance doors on both sides of the front entrance to the establishment, in need of a door sweep for both doors. |
|
Core (C) |
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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed cases of packaged foods stored on the floor of the walk-in freezer in the back storeroom. |
|
Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Wiping cloths were observed to not be properly stored during inspection. Soiled wet wiping cloths were observed laying on meat cutting board between use at time of inspection. Wiping cloths to be stored in sanitizer solution between use. |
|
Core (C) |
2 |