| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed meat slicer with old product residue build up on the blade and blade guard from previous day of slicing; not properly cleaned and sanitized within 4 hours of previous use. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Observed tuna and roast beef out of temperature stored at sandwich prep station; tuna checked at 51' and roast beef checked at 58' |
Product discarded during inspection |
Priority (P) |
0 |