| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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1.) Food residue from slicing deli meat was observed building up on the back of the deli slicer blade. Slicer should be fully wiped down after each use. 2.) Black organic build up was observed in the ice chute and on the water nozzle of the retail ice/water dispenser. |
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Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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The service cooler was scanned with an infrared surface thermometer at 50 degrees F. Several foods inside this cooler were probed with as state issued and calibrated thermometer with Bologna at 53 degrees F, turkey breast at 50 degrees F, and liver cheese at 50 degrees F. The PIC voluntarily removed all items from this cooler. Eggs, butter, and single serving prepacked sandwiches were discarded. Deli meat from this cooler has been placed in storage in a walk in cooler. The PIC contacted the firm's vendor for deli meat during the inspection to arrange a return as well as contacting a technician to repair this cooler. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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A bottle of in use window cleaner was observed hanging from the spray trigger on a cardboard flat used to display chips on the retail sales floor. The inspector handed this bottle to the PIC who was removing deli meat for the service cooler at the time. |
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Priority Foundation (PF) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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The thermometer in the service cooler showed 40 degrees F. Service cooler showed 50 degrees F with an infrared surface thermometer and food in this cooler had internal temperatures above 41 degrees indicating that this thermometer is not in good calibration. Needs to be replaced. |
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Priority Foundation (PF) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 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 |
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A damp wiping cloth was observed stored on the deli slicer not being held in sanitizer solution. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test kits were available to check sanitizer concentration at the 3 compartment sink. Using bleach as sanitizer. Firm needs CHLORINE test kits. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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| 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. |
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Spilled pizza toppings were observed in the lower chamber of the prep cooler and under the cutting board attached to the prep cooler. |
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Core (C) |
1 |