| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried food soil buildup on the standing floor mixer head in the Bakery Department at the time of inspection. |
PIC recleaned and sanitized the mixer head at the time of inspection. |
Priority Foundation (PF) |
3 |
| 19,20 safe temperature holding |
in |
|
|
|
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 food items in the Deli Department food hot bar that were below the minimum hot holding temperature of 135 degrees at the time of inspection. Food item temperatures ranged from 120 degrees to 130 degrees. Food item temperatures were checked internally with TDA verified food probe thermometer.
|
All hot bar food items were discarded at the time of inspection. PIC adjusted the hot bar temperature setting and prepared new food items at the time of inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 food items in the Deli Department self-serve salad bar that were above the minimum cold holding temperature of 41 degrees at the time of inspection.
Salad bar food item temperatures ranged from 47 degrees to 48 degrees.
Salad bar food item temperatures were checked internally with TDA verified food probe thermometer. |
PIC discarded the salad bar food items that were above the minimum cold holding temperature of 41 degrees at the time of inspection. |
Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed plastic single service packaging trays in the Produce Department that were stored "Not Inverted" at the time of inspection. |
PIC inverted all plastic single serve packaging trays at the time inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed deep cuts in the cutting board located in the Seafood Department at the time of inspection. |
|
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed Jacket & Apron stored Single Serve |
|
Core (C) |
0 |