| 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 |
Observed dried food inside deli microwave, not properly cleaned after use. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 hot dogs on roller grill with an internal temperature of 119 F, Pepper Jack Cheese dogs with an internal temperature of 121 F, and Tornados with an internal temperature of 122 F at time of inspection. Foods held for hot holding must be held at a minimum of 135 F degrees. |
PIC voluntarily discarded all food out of temperature at time of inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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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 |
Observed cutting boards in deli heavily scored and not easily cleanable at time of inspection. |
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Priority (P) |
0 |
| 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 coat being stored with clean dishes and personal food stored in deli cooler at time of inspection. |
PIC removed at time of inspection. |
Core (C) |
0 |