| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Firm observed not to be using any means of tracking the cleaning frequency of deli slicers stored at ambient temperature at time of inspection with one slicer observed with food debris on slicer blades and guards. Deli employee stated that slicers cleaning frequency is tracked on a paper log but was unable to locate the paper log. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Deli employee observed not to have knowledge of how to test sanitizer concentration or that sanitizer needed to be tested at all. |
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Priority Foundation (PF) |
0 |
| 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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A variety of chicken wings in hot holding unit observed with internal temperatures ranging from 109F-131F with inspector probe thermometer. Hot holding unit observed only partially turned on before items were placed in hot holding unit. Specific food temperatures available in food temperature log. |
PIC voluntarily discarded chicken wings not maintained at 135 or above. |
Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Black organic matter observed on ceiling and on light fixtures in meat food prep area. |
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Core (C) |
0 |