| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Demonstration of food safety knowledge could not be provided for cooking temperatures, hot and cold holding temperatures. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed food products in hot box not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: boneless chicken wings 124F, chicken wings (bone-in) 131F, BBQ Pulled Pork sandwiches 116F-130F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed food products in back deli refrigerator not being maintained at a temperature of 41F or below for cold holding food safety. Food products probed with a calibrated state thermometer ranged from 46F-55F. A breakdown of product, quantity and temperature can be found in the inspection summary. The deli refrigerator thermometer was reading 48F. |
All food products were voluntarily discarded during inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed no date marking system in place for items lasting more than 24 hours. Deli items requiring a date mark were open bags of shredded pizza cheese, open tub of BBQ pulled pork, and container of chopped onions. Per discussion with Deli PIC, these items will last approximately 3 days. |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed toxic chemicals (boil out fryer powder and various spray bottles of cleaners) stored above and next to deli smallwares. These items were located on shelving above deli hand washing sink. |
Chemicals were stored below deli smallwares during inspection. |
Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli refrigerator not operating in a sufficient capacity to maintain a cold holding temperature of 41F or below for food safety control. Deli refrigerator thermometer read 48F. Food products in refrigerator, probed with a calibrated state thermometer were 46F-55F. A full list of products, quantity and temperatures can be found in the inspection summary. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed freeze dried treat products for sale by a company called Southern Sweet Treats. Product label does not contain required information on label; address of manufacturer, ingredient list, quantity or weight, or allergen information. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed test kit for quaternary sanitizer on hand, expired. Expiration date of 01/15/15 on test kit. |
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Priority Foundation (PF) |
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