| 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 |
Deli slicer was observed to have excessive amount of dried food residues on the blades and under lip of the slicer. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Sanitizer was observed to be at 0 ppm in the three compartment sink |
Person in charge drained the sanitizer basin, place new sanitizer in basin and it was rechecked at 200 ppm. |
Priority Foundation (PF) |
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 |
Sliced tomatoes on the preparation line and grilled chicken on the preparation line had internal temperature of 44 degrees F. |
Person in charge voluntary removed these food referenced in the violation in the trash at the time of inspection |
Priority (P) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Employee's personal items, hoodie, drinks and food was observed to be stored on metal racks with package foods and utensils/containers. |
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Core (C) |
1 |