| 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 residue on the bakery mixer head and guard at the time of inspection. |
PIC recleaned the mixer head at the time of inspection. |
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 |
The ware wash machine was checked 3 times with a TDA lollipop thermometer and was observed to have a probe surface temp of 145-151*F. Surface temperature on the lollipop thermometer probe should be a minimum of 160*F. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Sushi Trout was observed to have an internal temperature of 45 degrees and Sushi Eel was observed to have an internal temperature of 46 degrees at the time of inspection.
Temperatures were checked internally with TDA verified probe thermometer. |
PIC discarded the Trout and Eel at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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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 food items in the under-counter sub sandwich prep cooler with no date marking.
Food Items Included:
Sliced Onion, Shredded Lettuce, Sliced Olives and cut spinach. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed 2 (wet) wiping cloths at the Sushi prep area that were not stored in sanitizer at the time of inspection. |
PIC relocated the wiping cloths into a bucket containing sanitizer at the time of inspection. |
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed 2 plastic scoops stored inside a container of shredded cheese located in the under-counter pizza prep cooler at the time of inspection. |
PIC removed the scoops from the shredded cheese at the time of inspection. |
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed metal food prep pans and bowls in the deli that were stored as clean on a rack without allowing complete air drying "Wet Stacking". |
PIC removed the metal pans and bowls for recleaning at the time of inspection. |
Core (C) |
0 |