| 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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The slicer was not being used during the inspection but had old dried food debris on blade guard and handle. PIC states they clean as they use it. |
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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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Pizza Warmer- Using a state issued and calibrated probe thermometer, chicken wings in the pizza warmer were hot holding between 117 to 128 degrees, below the safe hot holding temperature of 135 degrees. |
PIC removed wings from retail sales and stated he would take them home. |
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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#1-Deli Case- the deli case and food on multiple levels of the deli case were above the safe cold holding temperature of 41 degrees. Packages of open Turkey, open bologna, and closed bologna had their temperatures taken using a state issued and calibrated probe thermometer and were above the safe cold holding temperature of 41 degrees.
#2- bottles containing tartar sauce and Mayonnaise were left out at ambient temperature when the jar they both came from stated to refrigerate after opening. Using a state issued and calibrated probe thermometer Mayo was at 69 degrees and Tartar sauce was at 70 degrees. |
#1-PIC turned off Deli light and stated he would not sell any of the food.
#2-PIC discarded mayo and tartar sauce, I showed him on the jars where to find the refrigerate after opening. |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Retail Cooler- Firm repackages cakes for individual sales but cakes did not have an ingredient list at time of inspection. |
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Priority Foundation (PF) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Back Storage- single use coffee cup box, with sleeves of cups, was stored on the floor |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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A knife with food debris was on top of sliced turkey and cheese in the condiment cooler. Knife had eletrical tape on the handle and what appeared to be glue residue. Advised PIC that the knife is not easily cleanable. |
PIC discarded knife. |
Priority (P) |
0 |