| 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. |
out |
Observed food soil buildup on the deli (floor) mixer head and deli bread slicer at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 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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Observed multiple food items in the deli upright prep cooler that were above the minimum cold holding temperature of 41 degrees. Food item temperatures were internally checked with TDA verified probe thermometer and ranged from 52-65 degrees.
Food items included cooked and raw products.
Some of the food items included:
Cooked Spaghetti, Cooked Meat Balls, Bone in Fried Chicken, Whole Raw Turkey, Bone in Baked Chicken, Mac N Cheese, Commercially Processed RTE Chicken, Sliced Deli Meats. |
PIC discarded all food items that were in the upright prep cooler at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed food items in the deli under-counter prep cooler and deli walk in cooler that were beyond the discard dates noted on the packages.
Food Items Included:
Sliced Bologna created 2-22-25 discard 2-25-25.
Chili created 2-25-28 discard 2-28-25.
Sliced Mixed Vegetables created 2-25-25 discard 3-2-25.
Quart containers of mashed potatoes Sell By Date of 3-2-25.
Quart Containers of green beans Sell By Date of 3-2-25. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 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(1) Chemicals shall have identifying Information |
out |
Observed a "Q San 10" sanitizer spray bottle in the deli back of house area that was filled with an unknown blue chemical at the time of inspection. |
PIC discarded the spray bottle at the time of inspection. |
Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Noted that the deli upright prep cooler (back of house) was showing an interior temperature of 58 degrees based on the cooler's digital thermometer. It was noted that the cooler was in defrost mode during the inspection. Inspector continued with the inspection to return and recheck the cooler after unit defrost was completed. It was noted that the unit's digital thermometer was reading 53 degrees after completing defrost cycle, an estimated 1 hour since initial observation.
The interior of the unit was equipped with an analog thermometer that was consistent with the digital thermometer reading.
All food item temperatures in the unit were between 47 and 67 degrees. |
PIC discarded all food items at the time of inspection. |
Priority Foundation (PF) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal drinks and clothing stored on a rack among dairy items in the backroom walk-in dairy cooler at the time of inspection. |
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Core (C) |
0 |