| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed pair of scissors, a metal cambro and a pair of black tongs stored on soiled drying shelf of 3 comaprtment sink. Shelf was soiled with buildup and food debris. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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In discussion with PIC, tongs used for serving pizza and tongs used on the roller grill are changed out daily. All equipment (tongs) stored in ambient temperature should be changed out every 4 hours from first use. |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed original boiled peanut cooking pot, located on retail deli counter, containing left over juice from batch of boiled peanuts was left on counter top from previous day. Boiled peanuts were sold out and product was turned off and left on counter. PIC stated it had most likely been turned off the previous day. |
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Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed various TCS deli items (shredded pizza cheese, sausage crumbles, pepperoni slices and container of sauce had date marking, however, date mark was extended for 8 days instead of 7. For example, the shredded cheese was prepared/opened on 09/10 and had a discard date of 09/17. A date mark should only be for 7 days, 6 days plus the date of creation/opening. So, the date mark for the above shredded cheese container should be created/opened on 09/10 discard date of 09/16. Observed open bags cheese and chili in the chili/cheese machine with no date marking. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed baked good items in retail bakery case, that were purchased from grocery supplier, with no label displaying ingredient information for consumers.
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 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. |
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Observed drying shelf of 3 compartment sink to be soiled with buildup and food debris. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed metal rack on drying shelf of 3 compartment sink to be soiled with a sticky buildup. Metal rack is used to hold baking pans for drying. No baking pans were stored in rack at time of inspection. Observed front deli freezer soiled with a buildup of loosed food debris. |
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Core (C) |
1 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed drain for Coca Coal retail fountain machine not draining properly. A large amount of water was backed up into drain tray. |
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Core (C) |
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