| 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 |
Deli meat slicer was observed to have a build-up of dried food residue on the bottom front lip and push bar face plate. |
|
Priority (P) |
2 |
| 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 |
Sliced Ham and Turkey stored in food containers in the walk-in cooler internally checked with a TDA probe thermometer was observed to have internal temperatures between 45*F and 48*F; out of the safe cold holding range of 41*F and below. |
Person in charge voluntary discarded product during inspection. |
Priority (P) |
1 |
| 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 |
Ice and frost build-up on food containers in contact with food was observed in the cold holding sandwich making prep area at the service counter. |
|
Core (C) |
0 |