| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Top of knife holder in deli observed with dust build-up. |
Knives and knife holder were removed and placed in the wash bay of the ware wash sink during inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 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 |
The following food items were observed to be held below 135 F in the prepackaged deli hot holding unit. Chicken slider at 117 F, Sweet Potato Tater Keg at 121 F, Cheese Tater Keg at 127 F, Chicken sandwich at 122 F, and Egg roll at 119 F. All temperatures were verified with TDA digital probe thermometer. |
PIC stated that food items had only been on display for about 20 minutes. All food items were reheated from 188 F to 210 F and work order was placed on the unit during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
out |
Prepackaged breaded chicken products observed not to be maintained hard frozen in the retail coffin case of the meat dept. |
PIC pulled about 7 bags of chicken products from retail case to be scanned out of credit during inspection. |
Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Piping under ware wash sink in the deli observed to be dripping water onto the floor with a drain. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Fan guards observed with dust build-up in the produce, cheese, and dairy walk in coolers. |
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Core (C) |
0 |