| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The deli meat slicer in the back storage area was observed to be stored with excessive amount of dried food residues and buildup. |
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Priority (P) |
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| 19,20 safe temperature holding |
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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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The raw and cooked animal proteins in the pull-out drawers under the flat top grills were observed to have an internal temperature of 51.4 to 56.8 degrees F. Other items in these drawers, such as commercially prepared and sliced deli meats, and temperature control for safety cheese, had an internal temperature 54.3-to-58.7-degree F. A metal pot of beef in the standing cold holding unit in the food service was observed to have an internal temperature of 61.3 degrees F. |
All the foods referenced in the violation were observed to be voluntary removed and discarded in the trash during the routine inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 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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The hot holding unit cutting board and several of the smaller blue cutting boards were observed to be heavy scored. |
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Priority (P) |
0 |