| 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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Grinder in the meat dept. observed with old, dried protein build-up behind the auger head. |
PIC cleaned the grinder head during inspection. |
Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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1 Whole smoked Boston Butt pork roast in the deli walk in cooler observed with an internal temperature of 51.5 F. Roast was in a black plastic lug with a lid and had a production date of 3/9. Temperature was verified with TDA digital probe thermometer. |
PIC discarded pork roast during inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Metal food containers on storage rack in seafood department observed to be wet stacked. |
Food containers were placed in the wash water to be cleaned during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 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 observed with build-up food debris around top water supply pipe and the corners inside the machine. |
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Core (C) |
3 |
| 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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Outside of slaw chopper observed with dried food debris. Underside of meat cutting table frame observed with dried protein build-up. |
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Core (C) |
0 |