|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed meat saw dirty at 1:00 p.m. Ambient air temperature of room is 62F. Production stopped by 9:30 a.m. After discussion with PIC, it was determined that saw would not be cleaned until 2:30 pm at the earliest when next employee clocks in and some days not until 4:30 pm. CDI- PIC was coached on cleaning frequency parameters due to ambient air temperature and saw was placed to not be used for any production until properly rinsed/washed/sanitized. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed light meat splatter on edges of white styrofoam plates stored near prep sink. Be observant of contamination and exposure of single use and single service articles during food preparation.
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C |