| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Deli employee was observed to touch inside of garbage can liner with gloved hands then changed gloves and resumed food handling, employee did not wash hands between glove change. |
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| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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Insufficient sanitizer concentration at third basin of ware wash sink during manual ware washing observed at time of inspection. Sanitizer solution concentration was checked at 0 PPM at time of active manual ware washing during inspection. |
Sanitizer was added to third basin by deli personnel; sanitizer solution was rechecked at 200 PPM Quaternary Ammonium after correction. |
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| 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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Minimum required reheating temperature for hot holding of commercially processed precooked food item not met at time of inspection. Commercially processed precooked corn dogs were observed reheated to an internal temperature of 89-103 degrees F for hot holding during inspection. Product must be reheated to a minimum internal temperature of 135 degrees for hot holding. |
Corn dogs were placed back in fryer for additional heating; internal temperature of product was rechecked at 169 degrees F after correction. |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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Opened sliced deli turkey, deli ham, diced cucumbers, and salad mix stored in deli walk-in cooler were not date marked at time of inspection. |
Management voluntarily discarded foods during inspection. |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Some light bulbs inside of hot food holding unit were observed to have peeling and missing shatter proof coating. |
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Core (C) |
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