| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Items observed in the deli retail case that had extended date marking past their use by date at time of inspection include roll Bologna use by 11/13 and Liverwurst use by 11/13. Date Marking; 6 days beyond the day of creation. |
The roll Bologna use by 11/13 and Liverwurst use by 11/13 were discarded during the inspection. |
Priority (P) |
2 |
| 40,41 Utensils |
in |
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|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Plastic containers on a rack were observed to be wet stacked at time of inspection, not allowed to properly air dry prior to storage. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1. The floor and walls in the deli back room adjacent to the water heater observed to have build up at time of inspection, not properly cleaned and sanitized.
2. Ice build observed in the walk in freezer at time of inspection in the backroom, not properly maintained. |
|
Core (C) |
0 |