| 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 |
Hand slicer being stored under the back food preparation table was observed excessive amount of dried food residues and build up on the blades. |
Person in charge placed hand slicer in three compartment sink for cleaning during the routine inspection. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The ambient temperature deli meat slicer was observed to have dried food residue and build up on the blade and upper lip. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Rotisserie chicken and shredded beef (top containers) had an internal temperature of 46 to 51 degrees F. The sliced tomatoes, chopped lettuce, cut cucumbers and onions on the front preparation line, had an internal temperature of 52 to 54 degrees F. |
Person in charge voluntary removed these foods referenced in the violations and discarded during the routine inspection.
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Priority (P) |
4 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Employee with facial hair was observed to be preparing foods, handling equipment and engaging in food preparation without a beard restraint. |
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Core (C) |
1 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
A box of single use lids were observed to be stored directly on the floor near the bag in a box soda syrup area. |
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Core (C) |
0 |