| 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 |
Cutting board at prep station behind sushi case was observed to be wet with mildew present. Station is used for packaging of chicken and sandwich prep. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 16 Cooking time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
Chicken tenders cooked for hot bar were checked with TDA probe thermometer when placed immediately on hot bar and observed to be 148F and 154F internal temperature. |
Tenders were pulled and placed back in fryer to reach 165F cook temperature. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Meat wrapper has old duct tape present that is worn and peeling along rail. |
|
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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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. |
out |
Automatic dishwasher has buildup present along back wall around piping and on lower spray wand.
Deli 3 bay sink spray nozzle observed to have old food debris present around spray head. |
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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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Mop sink area has heavy debris present on floor. |
|
Core (C) |
0 |