| 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 a deli slicer stored clean at ambient temperature with dried cheese on the blade from previous day's use. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(2)(d)12 Warewashing machine thermometer and pressure gauge working properly. |
out |
Thermometer gauge on Dish Machine reached 172 F degrees at time of inspection, however lollipop thermometer did reach surface temperature of 163 F degrees, so dish machine gauge was not working properly at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive dust build up on fans in produce and meat cooler at time of inspection. |
|
Core (C) |
1 |