| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
No time tracking available on when slicer was lasted cleaned and next scheduled cleaning
Observed old dried food build up on slicer |
|
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
in |
|
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed in store made chicken and grape salad stored in WIC no date marking in place |
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
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|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Open boxes of crab legs stored in 2 door freezer not covered or protected.
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|
Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
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|
0 |
| 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. |
out |
Excessive dust build up on fan vent guards in meat prep area , dairy WIC, and ceiling over prep area in deli |
|
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Sanitizer dispenser Seafood leaking, |
|
Core (C) |
3 |