| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed dried food on blade of deli slicer store clean located in deli from previous day's use not properly cleaned and sanitized at time of inspection. |
|
Priority (P) |
1 |
| 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 cooked hamburger held in pan on stove with an internal temperature of 124 F degrees. Hot holding food should be held at minimum temperature 135 F degrees. |
PIC discarded hamburgers at time of inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed opened hot dogs in deli cooler with a discard date of 04/18. |
PIC discarded hot dogs at time of inspection. |
Priority (P) |
1 |