| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw bacon and raw pork tenderloin stored over a container of ready to eat spinach dip and chubs of deli meat on shelving in the walk-in milk/deli cooler. |
Raw meat product was stored below ready to eat food products during inspection walk. |
Priority (P) |
2 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed various side dishes in the deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: stuffing 118F, pinto beans 120F, kraut and hot dogs 108F, broccoli 108F, sweet potatoes. |
All side dishes had been in case for approximately 1.5 hours; side dishes were pulled from case, reheated to 165F or above and place back in case for sale. Reheated side dishes probed with a calibrated state thermometer: stuffing 166F, pinto beans 177F, kraut and hot dogs 175F, broccoli 169F, sweet potatoes 165F. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed the front layer of bagged salad, located in retail cooler case not being maintained at 41F or below for cold holding food safety control. Bagged salad probed with a calibrated state thermometer were 49F. |
11 bags of bagged salad were voluntarily discarded during inspection. A breakdown of bags can be found in the inspection comments. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 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 |
out |
Observed a bottle of Spitfire cleaner hanging on a deli shelf next to rotisserie chicken bags, over deli prep table, and open package of Hawaiian rolls and the deli scale used for weighing food products. |
Spitfire cleaner was properly stored during inspection. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Observed the following areas in need if cleaning in the deli area: observed handwashing sink soiled with a thick buildup in basin; observed the oven soiled with heavy black char buildup on inside bottom; observed tan deli cart covered in a heavy buildup of grease; observe the deli floor to be heavily soiled with black buildup in various areas of the deli, especially around the legs of tables and equipment. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 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 |
out |
Observed an employee personal coat stored on top of clean aprons used for deli employees; these items were located on storage shelf in deli stock area. |
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Core (C) |
0 |