| 19,20 safe temperature holding |
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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 deli food products, in deli meat & cheese case, not being maintained at 41F or below for cold holding food safety control. Deli food products probed with a calibrated state thermometer were 45F-47F. A detailed list of all deli products is listed in the inspection summary. |
Deli food products were voluntarily discarded during inspection. |
Priority (P) |
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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 meat case not working in a sufficient capacity to provide safe cold holding food safety temperatures of 41F or below for deli food product stored in case. Deli meat case thermometer read 38F; deli food products probed with a calibrated state thermometer were 45F-47F. A detailed list of these items can be found in the inspection summary. |
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Priority Foundation (PF) |
0 |
| 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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Observed meat department warewashing sink does not have 3 compartments. Current warewashing sink has two compartments only. ***Per Josh Barnes, Store Manager, 3 compartment sink for meat department has been ordered and is waiting for delivery/installation. |
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Priority Foundation (PF) |
1 |