|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat trays stored as clean with visible food debris . CDI took to three compartment sink to rewash. Repeat violation
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed through discussion that equipment in meat room is only being cleaned once perday . Ambient temperature of meat room requires equipment to be cleaned every 10 hours (Ambient temperature observed was 55 degrees F.) CDI PIC stated this would be institued immediately. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf At time of inspection PIC using infrared thermometer to measure product temperatures. CDI PIC obtained calibrated thin probe thermometer for use in the meat market. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested trays in clean dish area. Repeat |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in meat room in need of replacement or resurfacing. |