| 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 |
**Observed multiple pans stored clean on the drying rack at the three compartment sink. The pans were observed to resting on a wiping cloth that was soaked in water and had visible residue |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
**Observed a variety of prepackaged pickles labeled "keep refrigerated" to be out of the temperature safe zone for cold holding. The packages had an internal temperature of 70F and were stored in the retail cooler that was not properly holding a cold temperature |
15 packages were voluntarily discarded during inspection |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
**Observed two chemical spray bottles with yellow liquid contents to have no information or common name identifying the contents |
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Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
**Observed two soiled wiping cloths left on top of the kitchen prep table upon arrival for inspection |
Soiled towels were discarded during inspection |
Core (C) |
0 |