| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Slicer- Old dried food debris on slicer body. Per Employee slicer had not been used today. Slicer needs to be cleaned and sanitized prior to next use.
Meat Tenderizer- Old food debris on meat tenderizer cover. |
|
Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Using a state issued and calibrated probe thermometer, several packages of cheese were above the safe cold holding temperature of 41 degrees (51 to 56 degrees) |
PIC had employees pull packages of cheese and check temperatures, discarding food items above 41 degrees. |
Priority (P) |
0 |
| 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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Clorox wipes stored on shelf above raw meat. |
PIC relocated Clorox wipes. |
Priority Foundation (PF) |
0 |