| 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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Clean pan storage shelf several small metal prep pans and bread pans organic matter on pans. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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No sanitizer in knife station at prep cooler |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Meatballs in prep steam table probed with state certified thermometer 78 degrees. Had heated this morning and opened at 8 am allowed employee to heat to 165 and hold at 135 or higher |
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Priority (P) |
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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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All ready to eat meats, cheeses, vegetables, bottle sauces probed with state certified thermometer with temperatures between 48 and 51 degrees. The cooler they were stored in overnight 68 degrees. All deli meats, cheeses, vegetables, bottled sauces at prep coolers that had been stored at the out of temperature cooler voluntarily pulled-wasted-discarded. |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Small cooler under slicer table 68 degrees not keeping food that must be refrigerated at 41 or below. |
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Core (C) |
0 |