| 09,10,11,12 Approved Source |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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The establishment did have last three months of shelf stock tags available. However, the establishment is not indicating the date of last sold or discard. According to the establishment's Person in Charge the establishment is recording only the receiving date of the shell stock not the date of last sold or discard. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Chicken bakes and open face deli meat sandwiches were observed to have a reheating temperature of 72 to 126 degrees F. |
Person in charge had employee reheat, through the pizza oven the chicken bakes and open face deli meat and tomato sandwiches. Both food products were rechecked after second run through the oven with an internal temperature range of 176 to 206 degrees F. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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On arrival to the facility commercially prepared deli chicken bakes, were observed to be stored at ambient temperature on a speed rack across from the pizza oven. The internal temperature of these chicken bakes being stored on the speed rack tray were 52.0 to 52.7 degrees F. According to the Person in Charge, the facility removes these chicken bakes sandwiches from cold holding, and places on the speed rack for staging prior to reheating for hot holding. |
Person in charge voluntary removed and discarded these foods referenced in the violation during the routine inspection.
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Priority (P) |
1 |
| 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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Excessive amount of dried food residues and build up were observed on the standing mixers and pie press in the bakery department. |
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Core (C) |
2 |