| 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 round pans stacked on rack in deli stored clean, but none of the pans were clean and had food debris still in them at time of inspection. Observed dried food probe thermometer in deli, not properly cleaned after being used. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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 various processed prepared salads stored in prep cooler in deli with the following internal temperatures: Egg salad: 46 F, Potato Salad 47 F, and Macaroni salad 46 F. Cooler temperature with TDA surface gun was 49 F to 51 F degrees. |
PIC discarded already made salads at time of inspection. |
Priority (P) |
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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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Observed a chub of ham in deli stand up cooler with no date mark at time of inspection. Observed a open package of hot dogs in deli prep cooler with no date mark at time of inspection. |
PIC dated ham and discarded the hot dogs not knowing the date of the hot dogs at time of inspection. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed excessive grease build up on side of dish machine not properly clean. |
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Core (C) |
0 |