| 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 black organic build up in the retail fountain machine ice chutes. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed the water baths used for battering chicken and pork to be stored in ambient temperature. The time stamps on these items stated that the water baths were made at 6:45am and should be discarded at 10:45am. This inspection began at 1pm. |
The water baths were voluntarily discarded and new ones with new utensils and containers. |
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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A Supreme Pizza was tempt at 129F and a Pepperoni Pizza was tempt at 131F with a State Calibrated thermometer. At the start of the inspection, these pizzas (usually held under a TILT policy), did not have a time stamp to determine how long they were held for. Because of this, temperatures were taken of the items and they were found to be below hot holding temperature. |
Items were voluntarily discarded. |
Priority (P) |
0 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed pizza boxes store directly on the deli floor. |
Pizza boxes were moved. |
Core (C) |
0 |