| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried food debris on the tomato slicer. Tomato slicer was stored as clean at the time of inspection.
Observed dried food debris on the front prep area slicer.
Observed dried food debris on the bottom of the cutting boards at the front sandwich prep station. |
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Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
Noted that the meatballs for sandwich prep were reheated and then placed in the hot holding unit for sandwich preparation. The internal temperature of the meat balls was 65 degrees. Internal temperature was checked with TDA verified thermometer. |
PIC placed the meatballs back into the microwave and reheated until the internal temperature reached 180 degrees. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed food items in the walk-in cooler and front prep cooler that were out of date. Items included:
Sliced Salami with discard date of 07-18-24.
Sliced Black Olives with discard date of 07-15-24.
Sliced Green Peppers with discard date of 07-17-24. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed deep cuts and scratches on the cutting board in the back room prep area that has the slicer attached to it. |
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Priority (P) |
1 |