| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Observed that PIC could not maintain active managerial control due to numerous priority and repeated violations during inspection. |
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Priority Foundation (PF) |
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| 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 hand wash sink in the kitchen/deli food preparation area to reach 74F when measured with inspector's probe thermometer. |
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Priority Foundation (PF) |
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| 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 in use deli slicer to have dried organic matter on the back of the slicer blade. Slicer was labeled in cleaning frequency log as having been cleaned at 12:00 PM.
Observed knives being stored as clean to have dried red organic matter on their blades. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed several items on the deli steam table to be below 135F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected product. |
Priority (P) |
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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 refrigerated foods being stored in the meat and dairy Retail Reach in Cooler to be above 41F when measured with inspector's probe thermometer.
Observed raw chicken in a marinade bucket being stored at ambient temperature.
See 'Food Temperature' section for specific temperatures. |
PIC voluntarily discarded affected foods. |
Priority (P) |
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| 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)8 Date Marking; Discard food after 7 days at 41F |
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Observed cut cheeses within the storage cooler inside the deli to not have any date marking on them. |
PIC voluntarily discarded affected items. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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. |
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Observed dairy and meat retail reach in cooler to not be cold holding properly. Cooler was found to be 71F when measured with inspector's infrared thermometer. |
PIC voluntarily discarded 'keep refrigerated' items stored inside. |
Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed sticker residue on pans being stored clean inside the kitchen/deli area, making them not easily cleanable. |
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Priority (P) |
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