| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed Knifes in deli stored clean with dried food debris on blades. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed dried meat from previous day's use on the bottom wheel of the ban saw in the meat room at time of inspection, not properly cleaned from previous day's use. |
|
Priority (P) |
1 |
| 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 bone in chicken held in hot held unit in deli warmer with an internal temperature of 106 F to 120 F degrees at time of inspection. |
PIC pulled all chicken and discarded at time of inspection. |
Priority (P) |
0 |
| 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-.04(1)(a)1(vi) Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces. |
out |
Observed sponges being used in produce area at time of inspection. |
PIC removed and discarded at time of inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
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|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(5)(a)6(ii) Warewashing sinks used to wash cloths, produce, or thaw food must be washed, rinsed, & sanitized before and after. |
out |
Observed 3 compartment sink in deli set up and dishes being washed and the drain board had flour and food debris on it and not properly cleaned before setting up 3 compartment sink. |
|
Core (C) |
0 |