| 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 |
The following items were being held above 41 F in the deli. All temperatures were verified with TDA digital probe thermometer. 5 rotisserie chickens and 3 8 piece fried chicken in the deli display case observed 48.1 F - 51.5 F. 6 rotisserie chickens observed in the deli walk in cooler 49.4 F - 53.8 F. |
All listed products were discarded during inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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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 |
3 plastic containers in the prep cooler of the deli observed with cracked lids. 3 green poly block cutting boards in the produce dept. observed to be heavily scored. Multiple white meat pan located in the meat dept. observed to be cracked. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Auto dish machine observed to have build-up food debris on pipe located inside the machine and on the outside of the machine around the top of the door. |
|
Core (C) |
2 |