| 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 |
One meat slicer in the deli observed with dried food debris from prior use on the blade and blade guard. Slicer has not been used on this date per deli employee. |
Slicer was broke down and cleaned during inspection. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
The following products were observed in the retail deli case. Chicken was pulled from the hot bar yesterday and placed in the walk in cooler to cool overnight per deli employee. Product temperature must reach an internal temperature of 41 F within 6 hours from 135 F. All temperatures were verified with TDA digital probe thermometer. BBQ boneless wings 46.3 F, spicy honey boneless wings 46 F, spicy honey bone in wings 46.9 F, and plain boneless wings 46.9 F. |
PIC discarded listed products during inspection. |
Priority (P) |
0 |