| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed sliced bologna and sliced ham stored on a tray with raw tenderloin in the walk-in cooler at time of inspection. |
PIC removed tenderloin at time of inspection. |
Priority (P) |
0 |
| 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 a black substance inside the ice dispenser of the fountain machine in retail area at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed dried food inside and on the sides of the microwave located in the deli area at time of inspection. |
|
Priority Foundation (PF) |
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 |
Observed the following foods located in deli prep cooler with the following internal temperatures: sliced ham 58 F, sliced bologna 58 F, and sliced tomatoes 56 F. Observed the following internal temperatures inside the walk-in cooler at time of inspection: sliced bologna 46 F, BBQ 46 F, Chili 45 F, Corn dogs 47 F, Hot dogs 48 F, and sliced ham 46 F. |
PIC discarded all food out of temperature at time of inspection. |
Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
in |
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|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed several cloths laying on food prep tables at time of inspection. |
|
Core (C) |
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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed clean dishes stored on a rack with build of dust and debris at time of inspection. |
|
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(5)(a) Maintained in good repair |
out |
Observed prep cooler inside deli with an internal temperature of 58 F degrees with surface thermometer at time of inspection. Observed thermometer on walk in cooler reading 50 F degrees and reading 48 F to 50 F degrees with surface thermometer. Both coolers were not working properly at time of inspection. |
|
Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
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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 food located in deli prep cooler and walk in cooler not labeled as personal food at time of inspection. Observed personal cell phone stored on food prep table at time of inspection. |
|
Core (C) |
0 |