| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several dishes in the deli/food service clean ready to use dish rack was observed to be wet stacked. |
Person in charge stacked dishes on dish rack to property dry during inspection. |
Core (C) |
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Two dirty knifes in the meat department were observed to be stored on the sanitized dishes drain board with other clean sanitized dishes. |
Person in charged moved dirty knifes to the dirty dishes area of the three compartment sink. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting boards (pizza cutting boards) in the food service areas were observed to be heavy scored. Several utensils, large plastic containers for food storage and lids to the being stored on the clean ready to use storage racks were observed to both the deli/food service area and the meat department were observed to have chipping and cracked areas. |
Person in charge removed cutting boards, utensils and lids from use during the inspection. |
Priority (P) |
1 |
| 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 |
Under side of the food preparation tables in the deli/food service areas were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
1 |