| 13 Food separated and protected |
in |
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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 |
Observed raw chicken in a liquid batter stored over ready to eat pulled chicken in the back deli refrigerator. |
Raw chicken was stored below ready to eat chicken during inspection. |
Priority (P) |
0 |
| 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. |
out |
Observed tenderizer blades, previously cleaned and stored in a sanitizer bucket, soiled with meat product in between blades. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed sanitizer being used to sanitize deli dishes was at 0 ppm. During testing of sanitizer prepared in 3 compartment sink, it was observed that the sanitizer was not properly hooked up and was not being dispensed. |
Sanitizer was hooked up and remade during inspection. Sanitizer tested at 400ppm; all dishes were re-sanitized during inspection. |
Priority (P) |
2 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed food product in deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were fried chicken 109F-112F and meatloaf 128F. |
Per PIC, both items had been in case for approximately 2 hours. Fried chicken was reheated to 176F; meatloaf was reheated to 186F. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed various deli meat chubs, located in the deli meat and cheese case, with expired date marking. Expired date marking ranged from 11/10, 11/13, 11/22. Today's inspection date is 11/24. A complete list of products, quantity and date mark dates are listed in the inspection summary. |
All deli meat chubs with expired date marking were voluntarily discarded during inspection. |
Priority (P) |
3 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed deli probe thermometer on hand was for hot food product only. Probe thermometer must be able to check both cold and hot food temperatures. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Observed meat walk-in freezer with excessive ice buildup on floors, walls, frost buildup on boxes of food. Ice crystals were not in direct contact with food product.
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Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed personal drinks (milk and Pepsi), in front deli refrigerator, stored over ready to eat food product such as tomatoes and lettuce. Observed an open energy drink stored on top of the back deli refrigerator. All personal food items should be stored below any food product used for deli preparation. |
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Core (C) |
0 |