| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Bologna and ham observed at time of inspection to have a use by date of 10/07, this is three (3) days past the use by date. |
Date marking requirements discussed, required foods should be date marked only 6 days beyond the date of creation. The date marking was corrected during the inspection to reflect 7 days. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
The exterior back of the fountain drink ice chute observed to have build up at time of inspection, not properlycleaned. |
|
Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
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|
0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
The toilet in the restroom observed to be soiled on the base at time of inspection, not properly cleaned. |
|
Core (C) |
1 |
| 51,52 Facilities |
in |
|
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The 3 bay sink/storage room observed to have trash and debris on the floor at time of inspection, not properly cleaned. |
|
Core (C) |
1 |