| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed deli slicer stored cleaned (unused in deli) with dried food on deli slicer blade from previous day's use. Observed dried food residue on Hobart mixer shaft stored cleaned, not properly cleaned after previous day's use. Observed dried food residue on ban saw in Meat room from previous day's use. Observed dried food on deli slicer in meat room from previous day's use, not properly cleaned after used. Observed cheese grater in cheese retail display area stored clean with dried cheese on the blades, not properly cleaned. |
|
Priority (P) |
2 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed garbage bags covering clean food contact equipment: Slicers in deli, Hobart mixer in deli, and cheese grater in cheese area. Garbage bags are not food contact safe and should not be used to cover food contact equipment. |
|
Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed to go boxes stored on the floor in the deli at time of inspection. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed food build up on lip of dish machine in deli and inside around sprayer at time of inspection, not properly cleaned. |
|
Core (C) |
0 |