|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ambient temperature of meat market cutting room approx. 58 degrees while band saw is being cleaned once a day or once every 10 hrs. Food code requires ambient temperature at 50-55 degrees to clean in use food contact surfaces at a frequency of every 10 hrs. Have ambient air temp adjusted in meat cutting room or increase frequency of cleaning band saw. CDI- PIC placed sign at band saw to have saw cleaned every 4 hrs of use and has called for fan/cooler service to bring temp down to 55 or below in cutting room. |