| 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 |
Raw meat saw observed with raw meat on blade and inside casing. This saw is not in a temperature-controlled area of 41 or below it is at ambient temperature. Have to clean and sanitize every 4 hours if cutting at room temperature. |
clean all food contact equipment at a minimum of 4 hours if left at a ambient temperature. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 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. |
out |
Owner working in deli meat prep area with gloves not wearing hat or hair net. |
Anyone working in prep areas must wear hat or hairnet. |
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Ice scoops at ice machine not covered or protected. |
Keep ice scoops covered when not in use. |
Core (C) |
0 |