| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food products in sandwich hot case not being maintained at 135F or above for hot holding food safety control. Breakfast sandwiches probed with a calibrated state thermometer: chicken biscuit 128F, tenderloin cheese biscuit 118F, 125F, 127F. |
Biscuits were voluntarily discarded during inspection. |
Priority (P) |
2 |
| 24,25 Chemical hazards |
not applicable |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
not applicable |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed various chemicals, Spic & Span cleaner, fly spray, burn spray, grill cleaner and a can of butane, stored over the deli kitchen refrigerator and deli kitchen upright freezer. These items should be stored away from all food, equipment and single service items. Discussed keeping chemicals stored on floor underneath prep counter or in cabinet underneath the back deli handwashing sink. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
Observed various dead insects (beetles, and possibly roaches) in cupboards, 1 in bottom shelf of freezer, and behind chest freezers. These are remnants of pest control service that was acquired after last inspection. Discussed continued cleaning of deli to remove all dead insects. |
|
Core (C) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed 2 cases of hamburger buns stored directly on floor of walk-in cooler. All food products should be stored 6 inches off the floor protected from contamination. |
|
Core (C) |
1 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed wiping cloth used in the morning, prior to inspection, not being held in sanitizer. Wet soiled cloth was stored in sanitizer bucket with no sanitizer. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Facility carries two kinds of sanitizer, bleach and quaternary (Sani Quad); per PIC, there was no test kit on hand for either sanitizer.
|
|
Priority Foundation (PF) |
2 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Observed pizza freezer underneath pizza oven to have heavy ice buildup on bottom shelf in back right corner discussed cleaning methods during inspection). Observed some build up and debris on floor behind deli chest freezer and deli refrigerator; observed buildup on side of upright freezer in deli kitchen; observed various dead insects in the cupboard underneath the back deli handwashing sink, in the cupboard underneath the kitchen 3 compartment sink, observed a dead insect on the bottom shelf of the upright freezer in the deli kitchen area. These areas need to be further cleaned to help prevent pests and insects. |
|
Core (C) |
2 |