| 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 multicolored organic matter soiling blade and guard of deli slicer. PIC stated that slicer is only used in the morning for daily use. |
Discussed slicing schedule (daily, in the morning) and required cleaning frequency (4 hours with continuous use). Discussed morning kitchen manager to disassemble slicer and clean, rinse and sanitize prior to air drying and assembly. |
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 all steamtable items listed above to have internal temperatures below 135F when checked with inspector's calibrated probe thermometer. |
PIC voluntarily discarded steam table items. Discussed adjusting setting and/or water level in steam tables, as well as adjusting temperature in other hot holding units to compensate for multiple opening of doors. |
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)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 no date marking for TCS precooked pork shoulder in rear upright cooler or sandwich/pizza items in prep coolers. |
Discussed 6+1 day date marking requirements for TCS items |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed bleach used for sanitizing food contact surfaces to be labeled as "Meadow" |
Discussed bleach used for sanitizing food contact surfaces cannot have added scents or be 'Low Splash'; PIC was able to speak to concentration of bleach used for sanitizing food contact surfaces and had in date test strips |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed PIC was unable to locate probe thermometer |
PIC stated that there was a probe thermometer in the firm, and would inquire of daytime kitchen manager as to its location. PIC was able to speak to usage and calibration of probe thermometer. |
Priority Foundation (PF) |
0 |