| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
cutting board and cutter for pizza red and yellow organic matter on equipment. |
food contact equipment once put in service should be cleaned every 4 hours. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
walk in kitchen freezer cooling unit not defrosting properly. Ice build up on floor and wall. |
fix Walk in kitchen freezer, so ice does not build up on floor and walls. |
Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
walk in kitchen cooler spillage on floor under shelves. |
keep floor in walk in cooler cleaned. |
Core (C) |
0 |