| 14 Food contact surfaces; clean and sanitized |
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0 |
| 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 |
out |
Observed dish machine in deli with an internal surface temperature of 157 F after running dish machine twice. Outside temperature gauge of dish machine for wash temperature read148 F and rinse temperature gauge read180 on dish machine, however internal surface temperature did not reach a minimum 160 F with verified TDA lollipop thermometer. Hot water rinsing was not accurate and not properly sanitizing dishes at time of inspection. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed food in retail cooler with the following internal temperatures: sliced roast beef 47 F, packaged ham sliders 49 F, Bologna chub 45 F. Thermometer reading 50 F degrees at time of inspection. Observed packaged food in deli retail cooler out of temperature at time of inspection with the following internal temperatures packaged ribs 47 F. Observed readymade pizzas in retail deli pizza cooler with an internal temperature of 55 F. Store manager and coach stated power had flickered earlier in the morning. |
PIC pulled all food products in deli retail coolers that that was out of date. Store manager stated he will pull all food out of temperature and discard. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed fans in walk in meat cooler with excessive dust on them at time of inspection. |
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Core (C) |
1 |