| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Vegetable slicer stored clean and sanitized on the drying side of 3 bay sink was observed to have a build-up of food residue from previous use in the corners of the blade housing. |
Employee voluntarily rewashed and sanitized vegetable slicer during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Food container of teriyaki beef meatballs internally checked with a TDA probe thermometer was observed to be at 49*F out of the safe temperature range of 41*F or below. |
Employee voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Food container of teriyaki vegetables were observed with a production date of 04/11/24 and a discard date of 4/17/24. Discard food after 7 days at 41F. |
Employee voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 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 |
Metal food containers stored cleaned and sanitized on the drying side of the 3 bay sink were observed to be wet stacked. |
|
Core (C) |
0 |