| 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 |
Two Deli Meat Slicers and Deli Cheese Slicer were observed to not be properly cleaned and sanitized at time of inspection, slicers were observed to have old dried food residue buildup on blade guards, sharpener assemblies and blade at time of inspection, cheese slicer has not been in use this date and meat slicers have areas that were not properly cleaned and sanitized during previous cleanings---Meat slicer in meat department was observed to not be properly cleaned and sanitized at time of inspection, dried meat residue observed on blade of slicer, slicer has not been in use this date, product residue was from a prior day's use. |
All slicers were disassembled, cleaned, and sanitized during inspection. |
Priority (P) |
1 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
High temperature automatic dish machine in deli department is not meeting minimum temperature to properly sanitize during final rinse. Dish machine was ran for 4 consecutive cycles with temperatures verified by TDA dish machine thermometer, thermometer registered 147.3 degrees F, 150.1 degrees F, 156.2 degrees F, and 158.3 degrees F for each cycle. Minimum temperature requirement of 160 degrees F registered by dish machine thermometer was not reached for either cycle. |
Management stated all items washed in dish machine would be manually sanitized until equipment can be serviced. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
out |
Previously cooked on premises bone-in rotisserie chicken halves were observed to not meet minimum temperature requirement during reheating process for hot holding. Deli employee removed product from reheating equipment to move to hot holding, internal temperatures of product were checked with TDA probe thermometer ranging from 132 to 146 degrees F. Previously cooked product must be reheated to internal temperature of 165 degrees F. |
Deli Manager placed product back to reheating process, product was re-checked with internal temperature of 177 degrees after corrective action. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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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 |
Raw ground beef patties in plastic containers were observed stored sitting in standing condensate in cook's prep cooler. |
Personnel relocated products in storage during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Produce cutting boards are heavily scored, rough surface not easily cleanable. |
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Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Automatic dish machine was observed to not be clean at time of inspection. Excessive grease, food residues, and lime scale observed on sliding doors and upper interior of dish machine. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Excessive food debris observed in sliding door tracks on deli meat display cooler---Excessive grease and food residue buildup in bottom and on door gaskets in cook's prep cooler in deli kitchen. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Excessive grease and food residue buildup in grated floor drain in deli kitchen at time of inspection. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Lights in deli walk-in cooler are not shielded or shatter resistant. |
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Core (C) |
0 |