| 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 |
Slicer that was told has not been used today still has organic matter on casing areas. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Pizza utensils/cutter at prep area room temperature organic matter on areas unable to determine cleaning frequency- if going to keep at room temperature once used must follow 4-hour rotation of wash rinse sanitize. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Front warmer- Egg patties probed with thermometer 103 - must be 135 or higher |
Pulled for discard at time of noting. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Retail prepackaged refrigerated case- repacked cinnamon rolls no ingredient labeling on containers. |
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Priority Foundation (PF) |
0 |