| 19,20 safe temperature holding |
in |
|
|
|
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 |
Rotisserie Chickens packaged in grab and go case had internal temperature of 49F and 46F, Cooked Turkey legs in grab and go case had internal temperature of 47F and 45F. All foods were checked with TDA probe thermometer. |
Foods were discarded during inspection by PIC. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
H129 sanitizer used in deli 3 bay sink was in excess of 400 ppm when checked. |
Sanitizer was dumped and new sanitizer made to achieve 200 ppm. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Service case thermometer reading 30F when checked case was registering 42F. Grab and Go digital thermometer is not working. |
|
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Deli employee observed to be wearing ring with several stones while working in food service. |
|
Core (C) |
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Deli employee observed to be working in food service without hair restraint in place. |
|
Core (C) |
0 |