| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
#1-Using a state issued and calibrated probe thermometer several commercially made dishes on the olive bar with instructions to keep refrigerated were 46 to 47 degrees, above the safe cold holding temperature of 41 degrees. /////
#2-Using a state issued and calibrated probe thermometer, Stuffed Grape leaves with instructions to keep refrigerated after opening were 58 to 59 degrees, above the safe cold holding temperature of 41 degrees. |
PIC discarded all food items above 41 degrees. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Deli- two open packages of cheese did not have a date mark to determine when they were opened or when to discard. |
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Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Bakery- Baked goods in the self service bakery case, do not have an ingredient list. |
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Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 39 Washing fruits and vegetables |
in |
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0 |
| 38,39 0080-04-09-.07(2)(d)2 Chemicals for washing of produce must be used in accordance with the manufacturer’s instructions |
out |
Firm uses a dispenser to place Produce Maxx into a sink to clean vegatable. At time of inspection dispenser was not working properly and would read 0PPM when manufacture instructions were between 30-60PPM. PIC will have to get dispenser re-calibrated. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Meat Display Area- Cutting board has deep score marks making it not easily cleanable. |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
#1- Juice Machine- Per employee Juice machine has not been used today. Juicer had old food debris top of juicer. Juicer needs to be cleaned prior to next use. ///
CMS- Slicer has not been used today and had old dried food debris on handle. Slicer needs to be cleaned prior to next use. |
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Core (C) |
2 |