| 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 |
Observed dried red food debris on meat band saw slicer stored clean in meat cut room
Observed brown/red organic matter on rear of deli slicer stored clean in meat cut room.
Observed white/pink organic matter on produce nozzles on retail sales floor. |
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Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Observed bags of shredded lettuce, and coleslaw mix to have internal temperatures above 41 degrees F when checked with inspectors probe thermometer. Items were located in produce walk in cooler. |
Inspector is placing hold order on items. |
Priority (P) |
1 |
| 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 |
Observed excess dried food debris on table in produce prep area. |
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Core (C) |
1 |