| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 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 |
out |
Observed employee washing utensils at 3 bay sinks with no sanitizer being used. |
Inspector trained on wash rinse sanitize-- discussed when set up wash go ahead and set up all 3 sinks wash rinse and sanitize. Do have sanitizer and did set up during training. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Clean Pans/mixing bowls not stored inverted at storage areas. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Retail area shelves in milk cooler organic buildup. Floors under shelves in retail walk in cooler excessive trash/spillage.
Kitchen areas- shelves under oven black buildup, walls in kitchen area, outside of walk in cooler black organic buildup.
Throughout facility black buildup on baseboards/door frames, swinging doors at kitchen area. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
out |
Excessive grease buildup on vents at vent hood area. |
|
Core (C) |
0 |