| 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 |
Container used for storing clean knives has brown/yellow organic matter at bottom of container.
slicer that is not in use today still has organic build up at inside slicer blade guard area. |
containers that store clean utensils should always be clean also. Slicer should be clean in all areas when not in use. |
Priority Foundation (PF) |
3 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
8 ribeye steaks thawing for weekend on prep table probed with state certified thermometer 70 degrees. Voluntarily discarded when noted. |
Thaw food in cooler/refrigerator or under cool running water. Do not let thawing food get over 41 degrees when thawing. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Thawing raw ribeye and pork chops on prep table. Ribeye probed at 70 and pork chops still frozen state. |
Thaw in cooler/refrigerated or under cool water. Never let product temperature get over 41 degrees. |
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
|
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|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
|
|
Core (C) |
0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
retail walk in cooler- case of lemons, butter, bag of onions stored directly on floor, Storage kitchen area- bag of sugar stored on floor. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
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 |
Ingredients totes in storage area scoops buried under ingredients.. |
Keep scoop handles above ingredients. |
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
mixing bowls stored nesting inside each other with water still pooling inside bowls. |
bowls should air dry and store inverted. |
Core (C) |
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
mixing bowls not stored inverted. |
store clean food containers inverted at clean storage area. |
Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
out |
dishwasher temperature only reaching 110- checked 3 times back-to-back highest reading 110. |
dishwasher temperature must reach 150. |
Core (C) |
0 |