| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed prepackaged 2 Big Az Bacon Addict Cheeseburgers, located in retail grocery/deli cooler, moldy. |
Cheeseburgers were pulled from grocery cooler during inspection and discarded. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed clean food Cambro's/dishes stored on shelf soiled with black buildup. Shelf is located underneath small prep table located by deli handwashing sink. |
|
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(c)2 Reheating for Hot Holding- microwave (165F) |
out |
Per discussion with a deli PIC, fully cooked BBQ pulled pork was reheated in the microwave between 140F-150F. |
Per deli PIC, BBQ pulled pork had been in hot case for approximately 40 minutes. BBQ pulled pork was reheated to 188F during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food products in hot case not being 16at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: BBQ pulled pork sandwich 107F, 107F, 105F, 104F, Spicy Chicken sandwich 123F, 117F, 117F, 8 Cheeseburgers 106F-109F, 1 pan of hot wings 123F, Chili Corn Dogs 128F-134F. |
Chili corn dogs were voluntarily discarded during inspection. Per deli PIC, chicken wings, BBQ sandwiches, spicy chicken sandwiches and cheeseburgers had only been in the warmer from 40 minutes to an hour. Food product was reheated to the following temperatures: BBQ pulled pork 188F, Spicy Chicken patties 210F, Cheeseburgers 200F, chicken wings 168F. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking on required deli items lasting more than 1 day: 2 partial chubs of bologna located in WIC, tub of BBQ pulled pork, shredded mozzarella pizza cheese and pizza toppings located in deli prep table (these items last for approximately 2 days. |
|
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed a partial bottle of Pepto Bismol, stored on top shelf of deli prep table, with deli food products. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed numerous flies in deli kitchen area. |
|
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed deli employees preparing food with no hair restraint or head covering. |
Hair nets were donned during inspection. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 inside bottom shelf of deli prep cooler soiled with loose food debris, observed outside of microwave soiled, observed outside of breading box soiled with black buildup, observed deli walls by 3 compartment sink, handwashing sink and small prep table, soiled with buildup. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed personal deli drink stored on bottom shelf of deli prep table cooler with deli food products; observed personal deli drink cup stored on deli prep table, located next to handwashing sink. Cup was stored next to deli utensils. |
|
Core (C) |
0 |