4-601.11 (A); Priority Foundation; There were some grey trays that were stored as clean that were greasy to the touch. There was a large food slicer stored as clean that had wet food debris on the slicer. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again.
1.5
55.
6-501.16; Core; There was a wet mop stored on the wall in the can wash area. After us, mops shall be placed in a position that allows them to air-dry without soiling walls, Equipment, or supplies.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes were held at 48F, chicken was held at 48F, Sausage was held at 47F, Ham was held at 47F. These potentially hazardous foods must be held cold at 41F or below. CDI... The food items were at 41F before the end of the inspection.
1.5
48.
4-501.14; Core; The sanitize compartment of the three compartment sink had fresh sanitizer but the walls of the sink needed to be cleaned. Throughout the day clean the three compartment sink at a frequency necessary to prevent recontamination of equipment and Utensils. CDI.. The sink was cleaned out during the inspection.
