| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed white baskets, hanging above 3 compartment sink, that contained clean utensils, were sticky and soiled with black buildup; observed magnetic knife holder, on back deli wall, soiled with food debris on top of holder and on the edges of magnets that come in direct contact with the blades of knives that were stored on holder. |
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Priority Foundation (PF) |
3 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food product in deli hot case not being maintained at 135F or above for hot holding food safety control. Chicken tenders probed with a calibrated state thermometer were 126F-128F. |
Per PIC, chicken tenders had been in hot case for about 1.75 hours. Chicken tenders were reheated in fryer to 191F and placed back into the hot case. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed a white squeeze bottle containing a clear liquid; bottle had no label or identifying information on it. bottle was stored on bottom shelf underneath the grill, along with grill cleaner and stainless steel cleaner. |
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Priority Foundation (PF) |
0 |