| 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 |
Firm observed not to have in-use TCS utensils/equipment stored at ambient temperature on a four hour cleaning frequency. When asked how often the TCS tongs and other utensils are cleaned and sanitized, PIC stated they are cleaned/sanitized once per shift. Shifts are 8 hours long per PIC. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed the following foods not maintained at 41F or less when using inspector's probe thermometer: 5 small bags of cubed ham measured between 49F and 50F located in the kitchen prep cooler. |
The PIC voluntarily discarded the product. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed small bags of sliced turkey, held in the walk-in cooler, to have a date marking of 02/13 to 02/19. With today's date being 2/22/2024, the item is exceeding the seven day date marking program. |
The PIC voluntarily discarded the product. |
Priority (P) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive dust build-up on the ceiling fans and ceiling tiles located in the kitchen. |
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Core (C) |
1 |