| 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 |
Observed yellow encrusted food debris on the back side of the deli slicer blade. |
Slicer was broken down and recleaned. |
Priority (P) |
0 |
| 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 |
Observed several items in the deli meat reach in cooler to be above 41F. Specifically, turkey slices were found at 47F, cut tomatoes were found at 60F, and bologna slices were found at 47F. |
Items were voluntarily discarded by the PIC. Discussed keeping the vents unblocked in this cooler to allow better air flow. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Deli thermometers were not properly calibrated at the time of this inspection. The thermometers read 20F and 28F in an ice bath while the state calibrated thermometer read 33F. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed front entrance doors with gap between doors and at the bottom of the doors to allow for pest entrance.
|
|
Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
The test stripe available to test for chlorine based sanitizer were found with an expiration date of 07/20 (July 2020). |
|
Priority Foundation (PF) |
0 |