| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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1 Slicer in the deli observed with food debris from prior day use on the lower platter and upper portion of product table. Slicer has not been put into use on this date per deli employee. |
Employee cleaned slicer during inspection. |
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| 21,22 Date & Time for food safety |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
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Time chart in the deli for hot bar foods observed with a 2 pm discard time on the following items: Ribs, Pork, Mardi Gras, Collards, Carrots, Mashed Potatoes, and Gouda Mac & Cheese. Inspection of this area was conducted at 09:33 am. Hot foods cannot be held for longer than 4 hours. Max pull time would be 1:33 pm on these items. |
PIC spoke with cook and time was changed to reflect a 4 hour hold time during inspection. |
Priority (P) |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Auto Dish Machine located in the deli observed with build-up food debris inside in bottom corners and on outside lid above double doors. Auto Dish Machine located in the bakery observed with build-up food debris inside on spray arm, water supply line, and on outer door. |
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Core (C) |
0 |