| 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 dry food soils on a deli slicer blade from previous day operation.
-Observed dry food soils on the deli Buffalo Chop blade and shaft.
-Observed dry food soils on the deli mixer head. |
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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 food soil buildup on the upper interior of the deli microwave oven. |
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Priority Foundation (PF) |
0 |
| 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 |
Noted that the ware wash machine final rinse cycle reached a maximum temperature of 155 degrees as verified with TDA thermometer. The minimum hot water rinse temperature is 160 degrees. Ware wash machine was cycled multiple times in attempt to reach 160 degrees at the time of inspection. |
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Priority (P) |
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 |
Packages of rotisserie chicken in the deli walk in cooler were noted to be between 46 and 47 degrees at the time of inspection. Chicken temperatures were checked internally with TDA verified probe thermometer. |
PIC discarded the packages of chicken at the time of inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed a pan of hash brown casserole and a container of bacon and sausage in the deli upright prep cooler with no date marking at the time of inspection. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed food items in the deli with date marking beyond the 7 day discard date.
Food Items Included:
-Sliced mushrooms discard 11-12-24.
-Liver Loaf discard 11-18-24.
-Spiced Luncheon Meat discard 10-29-24.
-German Bologna discard 11-13-24. |
PIC discarded food items at the time of inspection. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed spray bottles of chemicals stored with, and next to containers of cake icing dyes under the hand wash sink in the cake decorating area at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Noted that there was no thermometer located inside the deli undercounter prep cooler at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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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 |
Observed packaged food items stored in standing condensate/water and food soils inside the deli upright prep cooler at the time of inspection. |
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Core (C) |
1 |
| 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 |
-Noted that the deli fryer baskets were in poor repair with broken wires and not easily cleanable.
-Noted that the cutting boards in the produce department were heavily scarred and stained.
-Noted that a deli slicer push guard/handle assembly was peeling and flaking at the time of inspection. |
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Priority (P) |
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 |
Observed food soil buildup on the interior upper spray bar of the ware wash machine at the time of inspection. |
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Core (C) |
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 a green apron stored on top of a cutting board in the produce department at the time of inspection. |
PIC relocated the apron to a proper location at the time of inspection. |
Core (C) |
0 |