| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Raw animal foods were not properly separated to prevent possible cross contamination; cases of raw chicken were observed stored directly above cooked rotisserie chickens and hot dogs in deli walk-in cooler at time of inspection. |
Raw products were relocated below all ready-to-eat foods in storage during inspection. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Whole rotisserie chickens in sealed bags placed in walk-in cooler during PM hours of 10/08/2025 did not meet time/temperature parameters for cooling, internal temperatures of whole rotisserie chickens were checked with TDA probe thermometer and were ranging from 47-48 degrees F after overnight cooling process. |
Deli Management discarded product during the inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Two opened packages of deli ham were observed to be stored in deli case both with 10/08 use/discard dates at time of inspection on 10/09. |
Opened deli meats past use/discard dates were discarded during the inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
One of two probe food thermometers in use in deli food service was not accurate within +/- 2 degrees F by freeze point method. Analogue thermometer checked 22 degrees F by freeze point method during the inspection. |
Thermometer was calibrated to 32 degrees F by freeze point method during the inspection. |
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Floor in meat prep area is in disrepair; large sections of floor surface are missing and pitted, not easily cleanable. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Excessive grease and dust buildup observed on walls at bakery oven and on ceiling vents and ceiling panels in deli/bakery kitchen at time of inspection. |
|
Core (C) |
2 |