| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed both deli microwaves to be soiled. |
|
Priority Foundation (PF) |
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 |
Observed food prodcuts on bottom shelf of retail meat & cheese reach in cooler, not maintaining a temperature of 41F or below for food safety control. Products were probed with a calibrated state thermometer had temperatures of 45F-53F. Products were meat & cheese snack packs, calzones, and potstickers. |
Food products were scanned and voluntarily discarded during inspection. |
Priority (P) |
1 |
| 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 |
Observed utensils, in back kitchen dish washing area, not stored with handles up, to protect from contamination. |
Utensils were stored correctly with handles up, during inspection. |
Core (C) |
0 |