| 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 dried food soils on the tomato slicer.
- Observed excessive yellow stains on the tomato slicer cutting board.
- Observed excessive dried food soils on the black "Bread Forms".
- Observed dried food soils inside several metal and plastic food prep pans.
All items were stored as clean and sanitized on a rack in the kitchen area at the time of inspection.
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Priority Foundation (PF) |
2 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
Noted that the Meatballs/Marinara at the hot holding sandwich prep station had an internal temperature of 95 degrees. Meatballs/Marinara was not properly reheated to a minimum of 135 degrees before placing them in the hot holding unit for sandwich preparation. Meatballs/Marinara temperature was internally checked with TDA verified probe thermometer. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 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 food items in the under-counter food prep cooler at the sandwich prep station area that were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food items were checked internally with TDA verified food probe thermometer.
Food Items Included:
- 2 Mini Pizzas @ 50 degrees.
- Container of shredded lettuce @ 47 degrees.
- Container of sliced black olives @ 46 degrees. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Noted that the under-counter food prep cooler in the sandwich prep area showed an internal cold holding temperature of 57 degrees during the inspection. Temperature was noted from the under-counter prep cooler digital thermometer readout and also checked using the TDA infrared thermometer. |
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Priority Foundation (PF) |
0 |
| 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 sticker adhesive residue on the outside of several metal food prep pans stored as clean and sanitized on a rack in the kitchen area at the time of inspection.
-Observed excessive food debris around the sandwich prep cutting boards from previous day's use at the time of inspection.
- Observed excessive dried food spills in the bottom of the upright prep cooler located in the kitchen area.
- Observed excessive soil buildup in the basin of the hand wash sink located in the kitchen area. |
|
Core (C) |
2 |