| 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 |
Meat slicer observed to have prior use build up at time of inspection, not properly cleaned and sanitized. |
Slicer cleaned and sanitized during the inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
The ever ocean silicone trays and metal food service containers were observed to be wet stacked at time of inspection. |
|
Core (C) |
4 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
The back room prep table bottom shelf and metal attachments were observed to have food and debris build up at time of inspection, not properly cleaned. |
|
Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Employee shirt observed to be stored on top of individual serve potato chip cases at time of inspection. |
Shirt was relocated to a designated area away from food during the inspection. |
Core (C) |
0 |