| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed vegetable chopper, cleaned and stored on top deli storage shelf, soiled with dried vegetable debris on blade and press handle. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed chicken wings in deli hot case, not being maintained at 135F or above for hot holding food safety control. Chicken wings were probed with a calibrated state thermometer; 129F, 134F. |
Chicken wings were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Observed food products in deli prep table with expired an expired date mark. Food products with expired date mark; sliced mushrooms created 07/12 expired 07/18, sausage crumbles 07/13 expired 07/19. Today's inspection date is 07/22/24. |
Food products with expired date mark were voluntarily discarded during inspection. |
Priority (P) |
1 |