| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed food products in deli hot case and pizza box not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were chicken wings 2@122F, 125F, 129F; supreme pizza 128F. |
Per deli PIC, food products had been in hot box for 30 to 45 minutes prior to inspection. Chicken wings were reheated to 170F-206F; supreme pizza was reheated to 169F. Both items were place back in hot box for sale. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed the retail reach in cooler containing cheese sticks, Lunchables and pickles to have no visible thermometer. The top of a white hanging thermometer was located in the back top right hand corner of the cooler however, no thermometer was attached. A mozzarella string cheese stick was 43F. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed a case of hamburgers and a case of single pizza crusts stored open/uncovered; not protected from the contamination of ice and water. These food products were stored open in the upright deli freezer located near the deli walk-in cooler door. |
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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 the following areas need cleaning due to the buildup of food residue or dirt: observed bottom of Deli Sandwich Meat Prep Table and the Condiment Prep Table to be soiled with dried food debris build on the inside and soiled on the outside with dried food splatter; observed the wall beside and behind the Deli Pizza Prep Table soiled with food splatter; observed the front deli floor underneath equipment to be black and soiled with buildup. |
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Core (C) |
0 |