| 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 |
Blades to the vegetable chopper were observed to dried food residues and build up. |
Person in charge removed the vegetable chopped to the three compartment sink for washing, rinsing and sanitzing during the inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Several of the smaller white cutting boards and the wooden color cutting boards were observed to be heavy scored. |
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Priority (P) |
0 |
| 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 |
Underside of the self-serve dairy creamer was observed to have excessive amount of buildup and dried food residues. Several of the metal pull out drawer near the dough rolling station were observed to have excessive amount of build and dried food residues. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Employee foods were observed to be stored in makeshift unit were foods for food service were observed to be kept. |
Person in charge removed these employee foods and placed in a designated area in the cold holding unit segregated in a leak proof container. |
Core (C) |
0 |