| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
4 metal pizza pans and 1 pizza paddle stored on top of the pizza oven observed to be soiled with food debris from prior day use. Deli manager stated that no pizzas have been prepared today. |
Food equipment was placed in the wash bay of the 3 bay sink during inspection. |
Priority (P) |
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 |
Knife observed to be stored in a container with liquid in the bakery dept. Liquid was reading 0 ppm when checked with TDA quaternary test strip. Liquid was at 121 F when checked with TDA digital probe thermometer. Bakery employee stated that the knife was in a container of water. |
Knife was removed and placed in ware wash sink during inspection. Knives can be stored in a container with sanitizer or in a container with hot water if the water temperature remains at or above 160 F. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
out |
Store prepared BBQ chicken leg quarters observed at 115 F to 125 F when checked with TDA digital probe thermometer. When asked deli manager stated that the leg quarters had just been reheated and placed on the hot bar for sale. All other temperature in the hot bar were compliant. |
Deli manager reheated BBQ chicken to an internal temperature of 169 F to 173 F during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
The following food items were observed to be held below 41 F on the "Asian Station" prep cooler when checked with TDA digital probe thermometer. Metal containers of sliced yellow and red peppers, squash and zucchini, and sliced mushrooms. Temperature ranged from 51 F to 53 F. Dice tomatoes and jalapenos were observed on a roll rack in the produce prep room at 48 F - 49F when checked with TDA digital probe thermometer. |
All listed food items were discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
7 open deli meat chubs located in the deli meat case observed to be date marked with an 8-day self-life.
Once opened deli chubs are required to be date marked and held for no longer than 7 days with the opening day counting as day 1. (6 days on paper) |
All listed food items were observed to be properly back dated during inspection. |
Priority (P) |
1 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Deli employee with a beard long enough to grab, observed in prep kitchen without a beard guard. |
Deli employee applied a beard guard during inspection. |
Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Wet and soiled wiping cloths (3) observed to be stored on prep table in bakery dept. |
Wiping cloths were removed and placed in the laundry bag during inspection. |
Core (C) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Wire racks located under prep table beside the glaze station in the bakery, stored as clean observed to be soiled with icing glaze. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Door skirt weather stripping on left bay door observed to be in need of repair. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1. Spillage and soiled towels observed at the base of the oil and grease recovery tank in the stock room. 2. Racking near vendor chips in stock room observed with heavy amount of food debris present underneath. 3. Wall behind vendor soft drink in back room observed with flaking paint and a black organic matter. |
|
Core (C) |
0 |