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 |
Peeler being stored over the by plastic wrapped was observed to have excessive amount of dried food residues on the blade. |
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Priority (P) |
0 |
19,20 safe temperature holding |
in |
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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 |
Watermelon and cantaloupe, in large plastic containers on the food preparation table and rolling cart were observed to have internal temperature of 46-49 degrees F. |
Person in charge voluntary discard these food referenced in the violation in the trash at the time of inspection. |
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 |
Cut produce in large plastic (Honey Dew, Watermelon and cantaloupe) did not have a date make on the container to indicate the preparation or discard date of the cut fruit. |
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Priority (P) |
0 |
42,43 Single service & gloves |
in |
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0 |
42,43 42 Single-service articles stored and used |
in |
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0 |
42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
out |
Single use plastic containers were observed to be wash and sitting with clean ready to use dishes in the storage area. |
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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 cutting boards in the food preparation area were observed to be heavy scored. |
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Priority (P) |
0 |