| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
1. The blade glides on the band saw in the meat room observed to have prior day use build up at time of inspection, not properly cleaned and sanitized.
2. The cuber blades in in the meat room observed to have prior day use build up at time of inspection, not properly cleaned and sanitized. |
The blade guides and cuber blades were cleaned and sanitized during the inspection. |
Priority Foundation (PF) |
0 |
| 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(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Bone in chicken fried prior day in the walk in deli cooler observed to be 45 degrees and chicken tenders fried prior day in the reach in cooler in the deli cooler observed to be 48 degrees at time of inspection, Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
The bone in fried chicken and chicken tenders were discarded during the inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Cut carrots observed to be staged for sale at ambient temperature in the produce department at time of inspection, Package states to keep product refrigerated. Cold holding at 41F or less for Time/temperature control for safety foods |
The cut carrots were pulled and discarded. |
Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The extended drain grates in the deli were observed to have build up at time of inspection, not properly cleaned. |
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Core (C) |
0 |