| 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 |
room temperature breading containers have organic matter in breading and on inside of containers. |
if keeping breading containers out at room temperature must clean and sanitize every 4 hours. |
Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
dishwasher not reaching 120 degrees for the low temperature sanitizer used. only reached 94 degrees. |
if using dishwasher have water temperature must get to 120 |
Priority (P) |
0 |
| 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 |
no date marking on mfg. seal broke on deli meats and containers of cooked/cool down beans, open packaged of hot dogs, in walk in kitchen cooler. |
date mark deli meat and cooked/cool down foods. |
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 |
vents and vent guards over equipment in kitchen old organic build up needs cleaning. |
keep vents and vent hood clean. |
Core (C) |
0 |
| 51,52 Facilities |
in |
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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 |
water |
|
Core (C) |
2 |