| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed in discussion with cafe team, utensils used for deli preparation, pizza cutter, knife and spatulas, were cleaned at the end of every shift; these utensils are stored in ambient temperature and must be changed out or washed, rinsed and sanitized every 4 hours from first use. |
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Priority (P) |
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| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed boxes of medicine and bottles of liquid Nyquil stored above candy products on shelving in the back storage room. Chemical/toxic items should be stored below or separate from food products, single service items and utensils. |
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Priority Foundation (PF) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed hot dog tongs for roller grill, stored in tong holder, had the tip of the tongs that come into contact with food, touching the countertop. This in-use utensil is not stored protected from contamination. |
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Core (C) |
0 |