| 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 a buildup of brown, slimy substance on the interior of the retail self-serve beverage station dispensing nozzles at the time of inspection.
-Observed sticker residue on multiple stacks of plastic food prep pans stored as clean and sanitized on a rack above the three-compartment sink. The interior food contact surfaces of the plastic prep pans were stacked as to be touching the sticker residue surfaces of the pans. |
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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 |
Noted that the "Low Temp" dish machine residual chlorine sanitizer showed a test strip reading of 0 PPM. Inspector cycled the dish machine 4 times with a test strip result of 0 PPM after each cycle. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed food items in the food prep walk-in cooler that were above the minimum cold holding temperature of 41 degrees. Food items were internally checked with TDA verified food probe thermometer and included:
- 2 containers of commercially processed sliced turkey @ 43 - 44 degrees.
- 1 container of commercially processed sliced ham @ 43 - 44 degrees. |
PIC discarded the containers of food items at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Noted that the retail self-serve (hot held) bagged chili and bagged cheese were not date marked at the time of inspection. |
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Priority (P) |
0 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
out |
-Observed excessive amount of trash and debris on the floor throughout the kitchen prep area at the time of inspection.
-Observed spilled food items on the floor in the walk-in freezer at the time of inspection.
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Core (C) |
2 |