| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed 5 flats of raw shell eggs stored above commercially processed candy products and commercially processed pastry products at the time of inspection. Shell eggs were observed to be stored on a rack in the walk-in cooler at the time of inspection. |
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Priority (P) |
0 |
| 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 a build-up of yellow stains on the sandwich prep station cutting board at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 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 sandwich food prep cooler above the minimum cold holding temperature of 41 degrees at the time of inspection.
Food items were internally checked with TDA verified food probe thermometer.
Food Items Included:
Sliced Ham @ 48 degrees.
Sliced Turkey @ 47 degrees. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 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 two "Zip-Loc" bags of sliced bologna in the under-counter prep cooler that were not date marked. Items were sliced on this inspection day. |
The two "Zip-Loc" bags of sliced bologna were date marked 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 sandwich prep cooler thermometer showed an internal temperature of 46 degrees at the time of inspection. |
PIC removed food items from the under-counter prep cooler and relocated them to the walk-in cooler at the time of inspection. |
Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Noted that the public restroom door was not self-closing at the time of inspection. |
|
Core (C) |
0 |