| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed drying rack of deli 3 compartment sink soiled with food crumbs along edge of sink and underneath the metal racks that clean dishes were sitting on; observed drying rack for produce 3 compartment sink soiled with a buildup of brown dirt residue. (Deli drying rack of 3 compartment sink was washed, rinsed, and sanitized, during inspection). |
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Core (C) |
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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 deli walk-in freezer floor soiled with a buildup of litter (plastic, cardboard, bun tags, and some food debris; observed the top of deli knife holding cabinet soiled with buildup and food residue; observed the top of meat department knife holder soiled with dust buildup. (Deli walk- freezer floor was swept during inspection; deli knife holder was washed, rinsed, and sanitized during inspection). |
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Core (C) |
0 |