| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 deli food products on retail island hot bar not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: Hot Dogs 106F-128F, Fried Chicken (Bone-in) 118F-120F.
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Food products were voluntarily discarded during inspection. |
Priority (P) |
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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed several flies in deli kitchen (at least 4); observed dead fly on deli walk-in cooler shelf next to commercially processed salads. |
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Priority Foundation (PF) |
0 |
| 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed produce 3 compartment sink soiled with buildup in all 3 bays and drying shelf; observed food debris along with buildup in the sanitizer compartment of the produce 3 compartment sink. |
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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 |
Observed storage shelf in deli walk-in cooler to be soiled with food debris such as breading and a dead fly on cardboard covering shelf. Containers of commercially processed salads are stored on this shelf. Observed shelving under deli prep tables soiled with food crumbs. |
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Core (C) |
0 |