| 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 |
Observed dry food soils on the slicer blade from prior day's use. |
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Priority Foundation (PF) |
4 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
Noted that the Marinara Meatballs at the hot holding sandwich prep station had an internal temperature between 113 degrees and 114 degrees after completion of reheating.
Temperatures were internally checked with TDA verified food probe thermometer. |
PIC reheated the Marina Meatballs again to an internal temperature of 173 degrees at the time of inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Noted that there was no temperature measuring device inside the front prep under counter cooler at the time of inspection. |
|
Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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 excessive food soil buildup on the sandwich prep cutting board stands at the time of inspection. |
|
Core (C) |
4 |