| 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 |
Observed juicer used at ambient temperature without a method of ensuring the juicer is fully cleaned and sanitized every 4 hours. Employee stated juicer is disassembled every four hours, but the inside is only sprayed with water, and not washed and sanitized. |
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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 |
Observed heat sanitizing dishwasher in bakery department not able to reach minimum temperature of 160 degrees F when temperature was taken with inspector's lollipop thermometer. Dishwasher was run multiple times and still did not reach 160 degrees F. |
PIC voluntarily put in an emergency work order on the dishwasher and the dishwasher was put out of order until the issue is resolved. |
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)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, ... |
out |
Observed multiple containers (more than 6) of cut produce and thawed frozen items in cafe area without a date mark. Some items had more than one date mark present with different dates on them. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed packages of cut onions in cafe prep cooler with expired date marks (expired 2 days prior to inspection) |
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Priority (P) |
0 |