| 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 |
Fountain drink supply nozzle was observed to have build up on the interior and exterior at time of inspection, not properly cleaned and sanitized. |
Nozzle's removed, cleaned and sanitized during the inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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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 |
The refrigerated food prep cooler observed to be 46F at time of inspection, commercially prepared eggs probed to be at 46F, Ham sliced observed to be 52F, Ravioli observed to be 51F, tomatoes sliced observed to be 46F |
Product was discarded during the inspection, Manager stated she would call maintenance for unit repair. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Tomatoes sliced with use by of 10/29 and Ravioli with use by of 10/30 observed at time of inspection. |
Product discarded during the inspection. |
Priority (P) |
0 |