| 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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The probes and probe holder of the blast chiller were observed to excessive amount of dried food residues and build up. |
Person in charge had employee clean and sanitizer probes and probe holders in the blast chiller during the routine inspection. |
Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The fourth deli meat slicer, being stored at ambient temperature, near the hand washing sink was observed to have dried food residues on the blade, and dried food residues on the black guard. |
Person in charge had employee clean deli meat slicer during routine inspection. |
Priority (P) |
2 |
| 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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The sanitizer, at the three compartment sink at the bakery department, was observed to at 0ppm. Observation of the sanitizer bag/container, no sanitizer was present. |
Person in charge place a new bag of sanitizer, and sanitizer was rechecked at 200 ppm. |
Priority (P) |
0 |
| 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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Bean and cheese burritos, hot dog, hamburger, egg roll and chicken sandwiches in the hot holding grab and go cases at the food service area were observed to have internal temperature range of 89 to 131 degrees F. |
Person in charge voluntary removed and discarded all the food referenced in the violation during the routine inspection. |
Priority (P) |
0 |
| 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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The deli meat retail case and the door slides of the retail case were observed to have excessive amount of dried food residues and build up. The door slides for dairy product in the walk in cold holding unit had an excessive amount of dried food residues and build up. The feet to the deli meat slicers in the food service area had an excessive amount of dried food residues. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's personal drink was observed to be stored among single use food containing on the black cabinet next to the deli meat display case. |
Person in charge voluntary removed and discarded employee's personal drink during the routine inspection. |
Core (C) |
0 |