| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
A container of chili and a package of wieners opened prior day observed to not be date marked at time of inspection, Date Marking; 6 days beyond the day of creation. |
Date marking corrected during the inspection |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
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|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Four (4) chemical spray bottles observed to have no identifying information on them at time of inspection, one bottle in the food prep room, one in the back room and 2 adjacent to the front hand wash sink. |
Bottles identified during the inspection. |
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
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 |
The hood vent in the food prep area observed to have build up at time of inspection, not properly cleaned. |
|
Core (C) |
1 |