| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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3-Bay Sink- Employee was observed washing kitchen equipment without sanitizing stainless steel bowls before placing on the drying rack. Employees will have to re-wash and sanitizing equipment. |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Firm created Salsa was date marked for 9 days, Pico Da Gallo for 8 days, and manufactured whipped topping for 15 days. Firm created food or open manufactured food requiring refrigeration can be held for a maximum of 7 days at 41 degrees. The day of preparation shall be counted as day 1. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Prep Kitchen- Clear spray bottle that was 3/4 full of a clear liquid was stored under the prep table without a label. PIC stated that spray bottle had water inside. |
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Core (C) |
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