| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Slicer Clean Log used to track slicer cleaning frequency observed filled out as being cleaned at 12:57PM and 12:41PM for today (Friday) for slicers 2 and 3. Inspection began at 9:36AM and logs viewed at approximately 10:00AM. |
|
Priority (P) |
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 |
Bakery dish machine observed to reach a maximum temperature of 156F with inspector lolipop thermometer after running 4 times. Dish machine must reach 160F for hot water sanitizing. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Encrusted organic matter observed inside both deli label machines and underneath heat element of Murray's Cheese wrapping station. |
|
Core (C) |
0 |