| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Deli slicer had visible old build up on guard and blades. In the kitchen there were 2 food choppers with old food build up. |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Pic when asked explained that they clean and sanitize the bakery baking pans 2 times a week. this should be done every 24 hours. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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The employee after setting up to sanitize, tested and was less than 50 ppm. |
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Priority Foundation (PF) |
1 |
| 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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A tub of in house made meat marinade was sitting in the back room at a temp of 68 degrees. Upon further inspection the base used for the marinade said (refrigerate after opening) on the bottle. In the kitchen there were several Open bottles of (refrigerate after opening) out of temp sitting op a prep table. |
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Priority (P) |
1 |
| 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, ... |
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In the deli, there were items with date marking issues. In the kitchen various food items had no date marking (Beef, Rice, and beans). |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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There were 2 gas operated generators in the back
food storage area. The area had a strong gas smell. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Pic could not provide probe thermometer during inspection. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Several items throughout the firm had no labeling, or no ingredients labeling or both. |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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It was noticed that there were several places in the kitchen where the floor was missing tiles and the concrete was showing. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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There were opened water bottles throughout the firm around food prep areas and food storage areas. |
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Core (C) |
0 |