| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried food on in-use pizza cutter and knife. |
Person In Charge (PIC) voluntarily put dirty utensils in the ware washing sink. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 food items inside the hot case to have internal temperatures ranging from 94F-110F with inspector's probe thermometer which is lower than the minimum temperature requirement of 135F for hot holding. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
2 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
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 in-use pizza server, tongs, knife, and pizza cutter unprotected from possible contamination. |
PIC voluntarily covered each one during inspection. |
Core (C) |
1 |