| 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 ice deflector shield in ice machine to be soiled with a black slimy substance, cappuccino parts heavily soiled, observed dish drain, made of plastic material peeling and in poor repair. |
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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 |
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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 hot wings not being maintained at 135F or higher for hot holding food safety control. Wings were probed with a calibrated state thermometer were 129F-133F. |
Wings voluntarily discarded during inspection. |
Priority (P) |
2 |
| 19,20 20 Cold holding temperature |
in |
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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 raw chicken and fish, located in walk in cooler on bottom shelf, not being maintained at 41F or below. Foods probed with a calibrated state thermometer were 47F. Sunny Patel, Manager, probed raw food as well, with his calibrated thermometer, and verified the same temperature. |
Foods discarded voluntarily during inspection. Walk in cooling unit was adjusted during inspection to drop temperature of walk in cooler. |
Priority (P) |
2 |
| 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)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 |
Observed no date marking on deli items that last more than 24 hours. |
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Priority (P) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed pizza pans stored behind 3 compartment sink faucets upon arrival of inspection. Pans not stored, protected from contamination. |
Pans were removed during inspection. |
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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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 cooling unit fans, in walk in coolers to be dusty, hood vents above fryer to be soiled with grease. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Observed light intensity in back deli area in front of sink to be poor. Lighting insufficient for proper cleaning of dishes, utensils and preparation of food. |
|
Core (C) |
0 |