| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Slicer blade and upper lip of the slicer was observed to have dried food residue and build up. Employee was unaware the last time the slicer was used. |
Person in charge clean slicer blade during inspection and blade was rechecked with no visual dried food residues. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Turkey and ham were observed to be in the cooling process in metal containers stacked on the metal rack in the walk-in cold holding unit. Discussed proper cooling methods to include not stacking foods in the cooling process and not covering with a tight-fitting lid. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Several of the food preparation cutting boards were observed to be heavy scored. |
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Priority (P) |
0 |