| 13 Food separated and protected |
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| 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 |
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Observed a case of raw eggs, raw bacon, and raw sausage patties stored over ready to eat food products American Cheese slices and hamburger bungs) on shelving in the back corner of the beer walk-in cooler. All raw animal food products should be stored below ready to eat food products. Discussed how to store food products during inspection. |
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Priority (P) |
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| 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 food products in the deli hot case not being maintained at 135F or above for hot holding food safety control. Food products were probed with a calibrated state thermometer: chicken tenders 126F, sausage biscuit 132F, and chicken biscuits 2@117F,118F,122F,2@132F. |
All food products were voluntarily discarded during inspection. |
Priority (P) |
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| 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 |
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Observed 2 flats of raw shelled eggs, stored in deli upright cooler, not being maintained at 41F or below for cold holding food safety control. Raw shelled eggs were probed with a calibrated state thermometer at 58F. |
2 flats of raw shelled eggs were voluntarily discarded during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed a plain spray bottle, containing a clear liquid, having no identifying information on bottle. Per team member, bottle contained grill cleaner; bottle was stored/hanging from shelf of 3 compartment sink. Discussed during inspection, anytime a chemical is poured out of its original bottle into a spray bottle, the spray bottle must be labeled with the chemical name. |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli upright cooler not working in a sufficient capacity to provide safe cold holding temperatures of 41F or below. Thermometer in deli cooler read 50F. Raw shelled eggs probed with a calibrated state thermometer were 58F. |
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Priority Foundation (PF) |
0 |