| 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 mold/mildew build up inside both dispensing units at the siberian chill machine. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed gravy from the morning out of temperature during the cooling process located in the double door cooler. The internal temperature was checked at 98'. The gravy had been in the cooler for over two hours. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 raw hamburger patties, slaw, sliced tomatoes stored in the prep cooler out of temperature. The internal temperature of products checked was 48'-52'. |
Product discarded during inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no working thermometer located in the prep cooler and walk in cooler where food is stored. |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Observed unfinished wood for new shelves located in the deli kitchen area.
Observed broken floor tile in the walk-in cooler. |
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Core (C) |
0 |