| 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 |
Veg chopper observed with old dried food build up
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|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
wings probed @ 89, chicken biscuit @ 103 degrees ( all disposed) |
|
Priority (P) |
0 |
| 47,48,49 Plumbing |
in |
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|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
no mop sink has been removed |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Walls behind pizza oven dust build up needs cleaning |
|
Core (C) |
0 |