| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed handwash sink as you enter the deli island was not reaching a temperature above 100F. Hot water at sink was ran for approximately 3 minutes and had an internal temperature of 66 degrees F when checked with inspectors probe thermometer. |
PIC was able to restore hot water to hand sink during inspections. Other handwash sinks were readily available at the deli island. |
Priority Foundation (PF) |
0 |
| 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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Observed pizza slicer stored clean with dried food debris stuck on the blade in a drying bin near the ware washing area in the deli. Observed rust build up along the edge of a knife in the produce cutting room. |
PIC voluntarily removed pizza slicer and knife from clean storage to be recleaned. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed no documented cleaning frequency for in use deli slicer stored at ambient temperature in seafood area. |
Seafood employee unplugged machine and placed out of use |
Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed concentration of sanitizer solution at the produce three compartment sink was below the minimum of 150ppm, per manufacturer instructions. |
PIC voluntarily drained the sanitizer solution and then refilled it. Once refilled, sanitizer solution was within the correct ppm range (150ppm - 400ppm). |
Priority (P) |
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| 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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Observed slices of deli roast beef (47F) and turkey (48F) at the sandwich make station being held above 41F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded deli slices that were being held above 41F. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed sticker residue on several plastic containers stored dry in the deli ware washing area. Observed one stack of black plastic containers with debris accumulated on exterior surface stored clean on the drying rack in the deli ware washing area. Observed white residue soiling the exterior surface of deli ovens in the deli kitchen area. Observed dust build up on fan guards in the produce prep room. |
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Core (C) |
0 |