| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no cleaning frequency for in use ambient temperature pizza cutters. |
PIC moved pizza cutters to triple sink to be washed and printed off 4 hours sticker for new pizza cutter |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed chili to have an internal temperature of 105 degrees F and cheese sauce to have an internal temperature of 101 degrees F when checked with inspectors probe thermometer. |
PIC voluntarily discarded chili and cheese sauce. |
Priority (P) |
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 |
Observe excessive food debris behind prep reach in cooler.
Observed excess debris (Plastic and cardborad) on floor and under shelves in walk in cooler. |
|
Core (C) |
0 |