| 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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Dried meat residue was observed on the interior walls of the meat department band saw. The meat lead states that the band saw in broken down to sanitize every day and was clean at the time of store opening. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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The pizza hot holding table was scanned with an infrared surface thermometer at 98 degrees. Pizza on this table was scanned with an infrared surface thermometer at 99 degrees. The deli lead saw the surface temperature on the inspector's infrared thermometer and voluntarily removed both pizzas before the inspector could obtain an internal temperature of these food items. The deli lead also observed that this hot holding unit had not been turned on properly. The deli lead turned the unit on and before moving from the deli to another area of the firm the table was scanned again with a surface temperature of 161 degrees. |
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Priority (P) |
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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 panini service cooler was scanned with an infrared thermometer at 50 degrees. Two paninis in this cooler were probed with a state issued and calibrated thermometer at 55 and 53 degrees. The PIC voluntarily discarded all foods in this cooler. |
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Priority (P) |
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| 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 deli hot holding case thermometer showed 128 degrees when observed. The case was scanned with an infrared surface thermometer at 171 degrees indicating that the hot holding case thermometer is out of calibration. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed tongs laying uncovered and not protected from contamination against the deli hot holding case door. |
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Core (C) |
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| 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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Excessive food debris was observed on the door gaskets of the panini service cooler. |
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Core (C) |
1 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Water was observed leaking from the facuet of the CMS Prep room 3 compartment sink at the joint that allows the faucet to rotate to fill each compartment. An employee working in the CMS prep room stated she believes a repair ticket for this leak has already been opened. |
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Core (C) |
1 |