| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The meat room band saw upper head assembly and the blade guides observed to have build up from prior day use at time of inspection, not properly cleaned and sanitized. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The deli stand mixer upper head assembly observed to have build up from prior day use at time of inspection, not properly cleaned and sanitized. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed at time of inspection bone in fried chicken covered with wrap in a large pan in deli reach in storage cooler prepared prior day with an internal temperature of 45 F to 46 F degrees at time of inspection. |
Chicken was discarded during the inspection. Cooling discussed. |
Priority (P) |
3 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed drain in deli area beneath the vegetable sink and the drain in the seafood walk in cooler to have debris & food build up at time of inspection, not properly cleaned and sanitized. |
|
Core (C) |
3 |