| 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 |
batter containers need cleaning every 4 hours and new containers are needed to ensure 4 hour cleaning is happening. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
deli slicer has old food residue and build up present. Last time clean was 10a next cleaning is at 2p. |
Now have a schedule visual |
Priority (P) |
4 |
| 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 |
sliced tomatoes were probed at 45F, chopped ham and cheese 45F, goose liver 46F, mild souse 45F, and chopped ham 45F. All probed with a calibrated thermometer |
PIC discarded all product at the time of inspection. |
Priority (P) |
2 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
ice scoop outside of ice machine laying on bread trays uncovered. |
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Core (C) |
0 |
| 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)(a) Maintained in good repair |
out |
2 door cooler in kitchen area and deli case need repairing. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
excessive overgrown weeds surrounding back of firm, old equipment inside and outside of the firm inside the fence at the back and trash on the lot. |
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Core (C) |
7 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
mop in mop bucket in retail area instead of hanging to dry. |
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Core (C) |
0 |