| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed encrusted food residue set up on blade and paddle of in use deli slicer. |
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Priority Foundation (PF) |
4 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no cleaning log or process to tell when in use deli slicer stored at ambient temperature had been cleaned. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 Shawarma being held on a spit to have internal temperatures of 122 to 130F using my probe thermometer. |
PIC voluntarily discarded foods that were under 135F. |
Priority (P) |
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 |
Observed cut vegetables and firm made tomato salad sitting inside the deli prep table with internal temperatures of 45 to 49F using my probe thermometer. |
PIC voluntarily discarded food that were above 41F |
Priority (P) |
2 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed no probe thermometer available during inspection. |
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Priority Foundation (PF) |
1 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed no labeling and ingredient statement on packaged pita bread made in store.
**Observed no labeling on self-service dried fruits and dates. |
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Priority Foundation (PF) |
4 |