| 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 |
Observed Slicer in deli area with a cleaning time of 10:50 with current time being 11:12. Observed employee sliced deli meat on slicer and set aside for a customer. After discussion with PIC, Deli meat was discarded.
Observed chicken breading and batter pans not being cleaned and sanitized every 4 hours. Deli manager stated they did discard batter and breading every 4 hours but did not change pans. |
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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 |
Observed multiple packages of Sargento sliced cheeses with internal temperatures ranging from 44-52 degrees with inspector probe thermometer. |
PIC discarded first 2 packages on each self. All packages behind the first 2 were in temperature. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed multiple boxes in bakery walk in cooler in contact with ice. Ice is from a nonpotable water source. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed excess dust build up on fan guards in dairy walk in cooler and grocery walk in cooler. |
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Core (C) |
2 |