| 14 Food contact surfaces; clean and sanitized |
in |
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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 |
Observed utensils being washed in deli without proper sanitizing (has Clorox). |
Clean utensils were sanitized during 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 |
Observed ceviche made on Saturday, without date marking; open deli meats without date marking in retail deli meat case. |
Deli meats opened yesterday (12/8) were date marked during inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Meat 2 door cooler has no conspicuous thermometer (raw pork 37); meat 2 sliding door cooler has no conspicuous thermometer (raw beef 32). |
Replaced thermometers during inspection. |
Priority Foundation (PF) |
0 |