| 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 produce cutting board soiled in scores, on both sides of board. |
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Priority Foundation (PF) |
1 |
| 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 food product on hot island bar not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were chicken sandwich 134F and rotisserie chickens 117F, 120F-130F. |
Chicken sandwich was voluntarily discarded during inspection. Rotisserie chicken had been on hot island for a few hours; rotisserie chicken was reheated to 168F-186F during inspection and placed on hot island bar for sale. |
Priority (P) |
0 |
| 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)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, ... |
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Observed date mark system in place, however some ready to eat deli food items were not date marked. Observed no date marking on cut tomatoes, lettuce and onion trays in front deli cooler; observed no date mark on cut tomato and onion in the walk-in deli cooler; observed no date marking on deli turkey and ham slices stored in tubs in the deli walk-in cooler. |
Per PIC, all items were opened or cut on 07/14/25, and were date marked during inspection. Today's inspection date is 07/15/25 |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed numerous flies (4) flying around deli prep area; observed some gnats in the produce area around the washing sink. |
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Priority Foundation (PF) |
0 |