| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
1 slicer, that has not been used today per deli employee, was observed with food debris on and around the blade. Slaw chopper in the deli observed with dried food debris on blade arm. Poly block located on deli prep station observed to be soiled and stained both on top and underneath. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
The following TCS items were observed to be held above 41 F in the front prep cooler of the deli. Food items were held from 46.1 F to 51.2 F. All temperatures were verified with TDA digital probe thermometer. 15 retail containers of macaroni salad, 6 retail containers of baked beans, 12 retail container of chicken salad, and 26 retail containers and 1 8 lb carton of potato salad. |
All listed food items were voluntarily discarded by PIC during inspection. Prep cooler was taken out of use until work order has been completed. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 |
The following items were observed without being date marked in the deli. 1 opened bag of thawed peas, 1 metal container of peas, 1 metal container of cold fried chicken tenders, 1 cut cucumber, sliced onion, container of cut cauliflower, & 1 opened bag of thawed fully cooked diced chicken. |
PIC discarded or date marked listed items during inspection. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Heavy ice build-up located on cases of food products, on shelving, and in the floor of walk in freezer located in the back stockroom at time of inspection. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Food equipment, stored as clean, located in the deli near the 3 bay sink observed to be stored on a soiled rack. Shelving where large pots are stored observed with dripping oil located near 3 bay sink. Cutting utensils in the produce observed to be stored in a soiled metal bowl. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Silicone caulk observed to be peeling from hood vents over cook station in the deli. Protective sticker coating observed to be peeling located on the bottom of prep table where opened single use containers are stored in the deli. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Ceiling in the deli over prep station and near the chicken breading station observed with dust build-up. Fan guards in the dairy walk in cooler observed with dust build-up. Dried protein build-up observed on metal frame of cutting tables and back of meat saw around the motor in the meat dept. |
|
Core (C) |
3 |