| 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 food soil residues inside metal food prep pans in the Deli Department. Metal food prep pans were stored on a rack as cleaned and sanitized at the time of 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 |
Observed food items in the Deli Department retail self-serve hot holding unit that were below the minimum hot holding temperature of 135 degrees. Food item temperatures were internally checked with TDA verified food probe thermometer. Food items included:
Hot Dogs @ 110 degrees.
Egg Rolls @ 111 degrees.
Chicken Sandwich @ 128 degrees. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
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|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
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|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed metal food preparation pans in the Deli Department stacked and stored on a rack as clean and sanitized without allowing sufficient drying time. (Wet Stacking) |
|
Core (C) |
2 |