| 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 |
Meat slicer observed to not be properly cleaned and sanitized at time of inspection. Dried meat residue buildup was observed on slicer blade and blade guard at time of inspection. Meat slicer has not been in use this date per discussion with Manager. Slicer has not been properly cleaned and sanitized since last day's use. |
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Priority (P) |
2 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Several Temperature-Controlled for Safety Foods are not held at required holding temperatures during cold holding at time of inspection. Sliced deli turkey, shredded chicken, Terriyaki chicken strips at prep-line were checked with TDA probe thermometer with internal temperatures ranging from 47.2 to 49.7 degrees F. Sliced ham and sliced pepperoni at reach-in cooler were checked with TDA probe thermometer with internal temperatures ranging from 50.6 to 54.1 degrees F at time of inspection. Product must be maintained at 41 degrees F or lower. |
All out of temperature products were observed to be discarded by Management during inspection.
Other products at prep-line were observed to have marginal internal temperatures ranging between 42 to 43 degrees F. Management stated would monitor and move to walk-in cooler if temperatures were not at 41 degrees F or lower during next scheduled temperature monitoring. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several washed food containers were observed to be wet stacked in storage at time of inspection. |
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Core (C) |
0 |