| 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 |
1) Cutting board at prep station in kitchen not properly cleaned, old food debris and water present under board. 2) Cuber blades have buildup from previous day use, cuber not used not used this date |
Cutting board was cleaned and sanitized during inspection. |
Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Automatic dishwasher reading 152.3F when checked through full wash rinse cycles. |
Temperature needs to reach 160F for sanitation of food utensils.
|
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
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|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
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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 |
Salad bar pans stored on metro racking need to be inverted during storage. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
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|
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 |
Auto dishwasher has old foods present on top of spray heads and in corners of machine. Machine is not being cleaned at frequency to eliminate buildup.
|
|
Core (C) |
5 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Fan guards on condenser above meat grinder have dust buildup present. |
|
Core (C) |
1 |