| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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1- Buildup under kitchen mixer heads
2- Dish washer reached 151 degrees inside with lolipop deltatrax thermometer . |
Inside temperature is required to reach at least 160 degrees to sanitize equipment |
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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Some cooked foods in Walkin cooler were missing date marking. |
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Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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1- Candy kitchen has cobwebs on wall, and sink area in need of cleaning
2- Large Walkin produce cooler floor has sticky buildup on floor
3- Kitchen exhaust hoods have lint buildup |
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Core (C) |
0 |