| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
One meat slicer in deli department not properly cleaned and sanitized, dried meat residue buildup on slicer blade and blade guard from previous day's used was observed at time of inspection |
Deli personnel cleaned and sanitized slicer during inspection |
Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Three compartment sink set up for use in seafood department was observed to have insufficient sanitizer concentration at time of inspection, sanitizer concentration tested at 0 PPM Quaternary Ammonium at time of inspection |
Personnel changed out sanitizer supply container, released water from third compartment of sink and refilled with sanitizer solution at proper concentration during inspection |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Shredded chicken for chicken salad pulled during PM hours of 06/12/2023 and placed in deep container to cool overnight in walk-in cooler did not meet time/temperature parameters for cooling, internal product temperature was checked to be 51 degrees F with TDA probe thermometer at time of inspection after cooling overnight |
Management voluntarily discarded product during inspection |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Sliced deli meats held in large plastic containers sitting in top well of prep cooler are out of safe holding temperature range at time of inspection, sliced deli turkey, ham, and roast beef internal temperatures were checked with TDA probe food thermometer ranging from 48 to 51 degrees F at time of inspection |
Management voluntarily discarded product during inspection |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Heavy dust accumulation on ceiling vents and ceiling panels in deli kitchen area |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Litter and food waste on ground between compactor and wall at rear building exterior |
|
Core (C) |
0 |