| 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 |
out |
Deli meat slicer in the food service was observed to have excessive amount of dried food residues back guards of the slicer closest to the food preparation counter. The slicer had not been use prior to this observation. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The bottom brown guards of the second ban saw in the meat department, was observed to have excessive amount of dried food residues and build up from previous days use. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 16 Cooking time and temperature |
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| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
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Employee was observed cooking bone-in chicken. After the chicken had finished cooking, the employee took an internal temperature reading from a pieced located at the top of the basket. The employee then placed the fried chicken on a cart for packaging. Using a TDA food probe thermometer, several additional internal temperature readings were taken from different pieces of fried chicken on the cart, and were found to have an internal temperature ranging from 145.6 to 153.4 degrees F. |
Employee placed all the cooked chicken on the cart and re-fried the chicken in the fryer for additional time. Chicken internal temperature was rechecked and recorded between 166.7-to-191.3-degree F. |
Priority (P) |
0 |
| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
A container of commercially prepared mac and cheese were observed to have an internal reheat temperature of 119.8 to 130.2 degrees F. According to the Person in Charge, this product was intended to be held for hot holding until it was picked up by a customer for a catering order. Person in charge had employee take food referenced in the violation and place back in the oven/steamer for additional reheating. Mac and Cheese was unavailable for reheating recheck, due to customer pick up. Employee who made the mac and cheese indicated that internal temperature was check and had reached above 135-degree F prior to customer pick. No monitoring records were available for review. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Cajan Turkey and pastrami deli meat in the retail display cold holding unit was observed to not have a preparation/open or a discard/expiration date. |
Person in charge voluntarily discarded the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
The automatic dish machine in the food service area was observed to have an excessive amount of dried food residues and build up on the sides, doors, and spray nozzles. The sanitized sides of the drain board were observed to have excessive amount of dried food residue and build up. |
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Core (C) |
0 |