| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed utensils, stored clean, in drawer soiled with food crumbs. This drawer is located underneath the back deli kitchen prep table. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 chicken livers in deli hot case not being maintained at 135F or above for hot holding food safety control. Chicken livers were probed with a calibrated state thermometer at 120F. |
Chicken livers were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
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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 employee's personal items (bottle of water, cell phone, handbag) stored on shelf with deli items such as aluminum foil, hair nets and gloves; personal items were also stored over an open box of deli gloves. Discussed switching box of gloves and personal items so that all personal items are stored underneath shelf specifically designated for deli. |
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Core (C) |
0 |