| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed about 16 packages of chicken that were pulled from hot holding to chill at 13:00 to 13:30 were checked in walk in cooler at 15:30 and later at from 98F to 76F |
discarded. |
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 |
walk in cooler that deli is using is not holding food internal temperature at 41F or less. Observed lunchmeats, deli salads, and pudding desserts at 46F to 47F |
Items identified as TCS and over 43F were discarded during inspection |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
observed chicken set to cool in the walk in cooler placed in a shopping cart stacked on top of each other. |
items discarded because they were not being cooled to 70F in 2 hours. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed an opening from floor to ceiling between the old wall and new construction. The space was from 1 to 2inces. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Meat department with corners that are not smooth and easily cleanable. Observed biological growth in those exposed concrete areas. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Deli floor was observed with build up by the fryers.
Deli floor was found with standing water in the corner by proofer. Deli ceiling had excessive dust buildup especially over the slicers. |
|
Core (C) |
1 |