| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 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 fried chicken in retail hot box display to have internal temperatures below 135F when measured with state issued inspector probe thermometer. Temperatures recorded and included in this report. |
PIC instructed deli staff to pull all out of temperature chicken for voluntary disposal. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Thermometer installed on deli walk in cooler containing poultry observed to be non-functional. Retail open case warmer thermometers were observed to be non-functional. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed raw chicken in deli walk in cooler to be stored uncovered. Observed cookies cooling in bakery with no covering over top rack and open to possible contamination. |
|
Core (C) |
1 |
| 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)(a) Maintained in good repair |
out |
Observed hand sink located at chicken prep area of deli to be leaking from faucet valve and dripping directly onto floor. Observed 4th bay of deli four compartment sink to be slow draining. |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed yellow organic matter buildup along exterior and interior of cabinets located at chicken preparation area. Observed grease buildup and green organic matter present behind friers and kitchen equipment in chicken prep area. Observed food debris and organic matter present on various roller carts throughout deli area. |
|
Core (C) |
0 |