| 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 two in-use deli slicers at ambient temperature to have no documentation available for the 4-hour frequency of cleaning and sanitation. |
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Priority (P) |
1 |
| 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 |
Observed Freshly Sliced to Go Deli Meat Cooler to have temperature reading of 50F with inspector's infrared thermometer. Observed internal temperatures of deli meats to range from 49F-50F with inspector's probe thermometer. |
PIC discarded all out of temperature food items voluntarily during inspection. |
Priority (P) |
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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no available test strips to test sanitizer concentration. Only available test strips were expired with an expiration date of 06/01/2025. |
|
Priority Foundation (PF) |
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 dust build up on the fan guards in the Deli Walk-In Cooler. |
|
Core (C) |
0 |