| 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 the buffalo chopper stored clean on wire rack across from the 3 bay sink to have a buildup of old food residue and debris from previous days use, not properly cleaned and sanitized. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Meatballs reheated were observed to be 89*F, product did not meet the reheating requirement of 135*F. Product was checked with a TDA probe thermometer. Reheating Requirements for Hot holding -Commercially processed (135*F). |
Management reheated product to correct temperature during inspection. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed food service employee with a beard to not be wearing a beard restraint while working with exposed foods. Food employees must wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed the poly cutting boards at the sandwich making prep line to be heavily scored and discolored, no longer smooth and easily cleanable. Food contact equipment surfaces must be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
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Priority (P) |
2 |