| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed clean knives stored on magnetic knife holder, located above the sanitizer bay of the 3 compartment sink, soiled with dried food splatter. Clean utensils are being splattered with food product during the dish washing process. Recommended moving magnetic knife holder on the wall over the drying rack of 3 compartment sink to prevent contamination of clean utensils. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed food products in sandwich hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were BBQ Chicken Wings 125F, BBQ pulled pork sandwiches 126F. |
Per PIC, food products had been in hot case approximately an hour; food products were reheated to 165F or above; BBQ Chicken Wings 187F, and BBQ pulled pork 206F; and were placed back into the sandwich hot case for sale. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed inside bottom panel of sandwich hot case soiled with a buildup of crumbs; observed the outside of sandwich case and back set of doors were soiled with food buildup. |
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Core (C) |
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