| 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. |
out |
Observed dried yellow organic matter on the not in-use bandsaw located in the meat cutting area. Cleaning frequency log stated that it was cleaned the previous day and had not been put into production. |
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Priority Foundation (PF) |
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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Observed chicharrons stored within the deli hot box to be below 135F when measured with inspector's probe thermometer. |
PIC voluntarily discarded affected items. |
Priority (P) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed frozen whole chickens, trays of raw whole shell eggs and various candies without any labeling information on them within the retail reach in coolers and retail sales aisles. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 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 |
out |
Observed cutting board in the meat cutting food preparation area to have deep scoring on it, making it a not easily cleanable surface. |
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Priority (P) |
0 |