| 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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The following food contact surface was observed to be visually unclean: meat slicer (confirmed stored clean) contained excessive, dried on yellow organic matter on the back side of blade and underneath the back side of the black guard next to blade. The slicer is located on back counter in the front prep area. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed the following food product not held at 41F or less when using inspector's probe thermometer: Tuna salad (46F) located on the make line cold top. |
The PIC voluntarily removed the tuna salad from the line and placed it in the freezer to rapidly cool since it was made less than 2 hours prior to inspection. |
Priority (P) |
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