| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Dried food residue was observed underneath the blade of the deli slicer. Discussed establishing a system to break down and sanitize the deli slicer every 4 hours once it is put in to service. |
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Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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1. 9 opened chubs of ready to eat deli meats were observed in the deli service case with no date marking. 2. 5 cold cut sandwiches were observed in the deli service case with no date marking. Discussed establishing a date marking system with the PIC. Explained to the PIC that the prepared sandwiches must be date marked with the date of the meat used to make it. |
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Priority (P) |
1 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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A pack of chicken thighs was observed in the 3 compartment sink thawing. There was no water running over the package of chicken. Discussed approved thawing methods with the cooks and the PIC. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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2 cleaned and sanitized cutting boards were observed stored on the faucet of the 3 compartment sink. |
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Core (C) |
1 |