| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
First deli meat slicer in the food preparation area was observed to have excessive amount of build and dried food residues on the blade. |
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Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 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 |
Two packages of cooked chicken and one whole chicken in the blast chiller was observed to have an internal temperature of 71 degree F. According to the person in charge this chicken was placed in the blast chiller on 11 July 2023. Label on the whole chicken indicated a preparation date of 11 July 2023 at 7:37 pm. |
Person in charge voluntary discarded the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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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 |
Several pieced of sliced deli meat at slicer #2 were observed to have internal temperature of 62 degrees. Sliced ham and sliced yellow cheese on the food preparation table across from deli meat slicers were observed to have internal temperature of 62 to 65 degrees F. Two packages of tofu at the produce retail display cold holding unit were observed to have internal temperature of 46 to 47 degrees F. |
Person in charge voluntary discarded the foods referenced in the violation in the trash during the inspection |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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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 |
Several of the clean ready to use dishes on the metal dish rack next to the three compartment sink in the food service area were observed to be wet stacked. |
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Core (C) |
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 |
The door seals and slides of the dairy stocking cases in the dairy walk in cold holding unit were observed to have excessive amount of build up and dried food residues. The metal preparation tables under the cutting boards in the meat department were observed to have excessive amounts of build up and dried food residues. |
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Core (C) |
0 |