| 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 dry food soils on the Deli Department standing mixer head. |
|
Priority Foundation (PF) |
1 |
| 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 items in the deli department BOH undercounter prep cooler that were above the minimum cold holding temperature of 41 degrees at the time of inspection.
Food items were checked internally with TDA verified probe thermometer.
Food Items Included:
Sliced Turkey @ 53 degrees.
Sliced Ham @ 53 degrees.
Sliced Cheese @ 47 degrees. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
2 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed a commercially packaged bag of fried rice thawing in standing water in the deli department three compartment sink at the time of inspection. |
|
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed packaged food items stored in the bottom of the BOH upright deli department cold holding unit stored on an accumulation of condensate and excessive food soil buildup at the time of inspection. |
|
Priority (P) |
0 |
| 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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed several metal food prep pans stored on a rack in the deli department without allowing for sufficient drying time before being stacked. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
-Observed food soil buildup on the interior upper spray bar and water supply lines of the ware wash machine at the time of inspection.
-Observed excessive food soil buildup on the exterior of the knife holder in the produce department at the time of inspection.
|
|
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
-Observed excessive grease and soil buildup on the floor under the deli department fryers at the time of inspection.
-Observed pooling water under the deli department three compartment sink at the time of inspection.
-Observed pooling water in the seafood department walk-in cooler at the time of inspection. |
|
Core (C) |
0 |