| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dark red, organic, encrusted buildup inside of meat grinder in raw meat prep area. Observed heavy, dark, greasy buildup on racks used for cooking chickens inside of oven in hot bar prep area. |
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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 |
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Observed no time keeping system for tracking cleaning frequency of meat cutting equipment that was in use. All equipment was at ambient temperature. |
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Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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Observed no written procedure was available for fried hot bar items and chicharrónes with meat that were being held by time for safety. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Observed no time stamp or other method of tracking time available for chicharrónes with meat held by time. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed employee washing parts to meat saw in meat area 3 compartment sink. Employee did not wash out the basins that contained pieces of raw meat and used ice prior to washing the parts. |
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Core (C) |
0 |