| 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 |
In discussion with deli team member; breading for fish and chicken is left out from 3:30am to 10:30am; sifted periodically and then discarded at the end of the cooking shift. Breading held in ambient temperature must be changed out every 4 hours from first use or placed in refrigeration every 4 hours from first use to prevent the growth of bacteria and prevent the contamination of fresh food product. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed glass cooking plate in the retail deli microwave soiled with dried food product. |
|
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employee help prepare a breakfast sandwich, taking exposed food from hot case and wrapping sandwich with no head covering. |
|
Core (C) |
2 |