| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed hand sink in deli prep area to be blocked by hose and ice. |
PIC moved hose from basin of sink. |
Priority Foundation (PF) |
1 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed raw chicken to be stored directly above raw pork in deli walk in cooler. |
Deli employee moved chicken to bottom shelf |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed dried brown organic matter on deli slicer.
Observed band saw stored clean to have dried red organic matter in bottom cabinet and on blade guard.
Observed knife stored on magnet strip to have red organic matter soiling blade of knife. |
Deli employee clean all dirty food contact surfaces. |
Priority Foundation (PF) |
1 |
| 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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Observed sanitizing bucket in deli area to have 0 PPM when checked with firms test strips. |
Deli employee drained and refilled bucket to proper PPM. |
Priority (P) |
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| 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 |
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Observed chicharrons with meat to have internal temperature of 98-112 degrees F when checked with inspectors probe thermometer.
Observed fried chicken wings in hotbox to have an internal temperature of 118-126 and fried potatoes to have an internal temperatures of 111-128 degrees F when checked with inspectors probe thermometer. |
PIC voluntarily discarded all out of temperature hot food items. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed multiple cheese products in retail reach in cooler in front of deli display case to have internal temperatures of above 41 degrees F when checked with inspectors probe thermometer. |
Deli employee voluntarily discarded all out of temperature cold food items. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed wd-40 to be stored with dry food ingredients on bottom of deli prep table. |
PIC moved WD-40 |
Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed commercially ROP packed fish to be sealed in package and fully thawed. |
Deli employee voluntarily discarded ROP thawed fish |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed severely grooved cutting board in deli area. |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Observed dumpster with trash present to be missing lid. |
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Core (C) |
0 |