| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed food chopper under prep counter in the kitchen area has old food build up on the blades and base. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed container of clean and dirty knives are stored in a container with old food and spillage on the bottom. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed Pizza warmer @ 132-117 when probed with state issued thermometer the internal temperature was at 121 degrees, all pizza products were disposed of by PIC. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed Several open deli meats exceeded the 7 day date marking in the deli cooler ( all out of date meats were disposed of by PIC). products dates were opened on - 06/28/2025, 06/30/2025, 07/04/2025, 07/06/2025 and todays date is 07/17/2025. Discussed with PIC and employees the proper date marking procedure and how to monitor. |
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Priority (P) |
1 |