| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli meat slicer was observed to have dried food residues on the back under the push plate and on the blade. Vegetable chopper was observed to have excessive amounts of dried food residues on the blade. The tomato slicer was observed to have excessive amounts of dried food residues on the blades. |
|
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Several foods in the cooling process were observed to be double stacked with a tight fitting lids. Discussed proper cooling methods with Regional Manager during the inspection. |
|
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
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 |
Several lids were observed to be cracked and have chipped pieces. These lids were observed to be used with containers with prepared foods and others were observed to be stored over the three compartments sink in the clean ready to use area. |
|
Priority (P) |
0 |