| 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 |
The meat cuber observed to have prior day use build up at time of inspection, not properly cleaned and sanitized. |
Meat cuber was cleaned and sanitized during the inspection |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
|
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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 |
Scrambled eggs 121 degrees and sausage 96 degrees observed at time of inspection, Hot holding shall be at 135F or above for Time/temperature control for safety foods |
The scrambled eggs and sausage were pulled and discarded during the inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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|
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 |
Imitation crab meat in packages (12 packs) observed to be thawing on the counter in the meat room at time of inspection. |
The imitation crab meat was placed into the refrigerated walk in cooler at time of inspection. |
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The 3 bay sink in the deli was observed to be dripping water from the second bay at time of inspection, not maintained in good repair. |
|
Core (C) |
0 |