| 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 |
Vegetable chopping blade was observed to have excessive amount of dried food residues. Chopper blade was observed to be sitting on the sanitized drain board from the previous days use. The small manual hand chopper was observed to have excessive amount of dried food residues on the blade. This equipment was observed to be stored in the clean ready to use storage area under the food preparation table. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
All the large green cutting boards in the facility were observed to be heavy scored. The small chopper was observed to have broken blades. |
|
Priority (P) |
1 |