| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Green and brown organic matter observed on internal components of deli slicer stored at ambient temperature, inside meat band saw stored at ambient temperature and on internal components of vacuum sealer in food prep areas.
**Brown organic matter observed on internal components of ice machine next to retail fountain machine. |
|
Priority Foundation (PF) |
2 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Opened sliced ham observed with 6/10/23 as the preparation date and opened sliced corned beef observed with 6/14/23 as the preparation date in kitchen make unit.
**Opened roast beef observed with 6/11/23 as the preparation date and opened sliced turkey observed with 6/13 as the preparation date.
****Today is 6/22/23 and past the 7 day date marking period. |
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Priority (P) |
2 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
Apparent rodent excrement observed in cabinet underneath mop sink in back storage area. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Black encrusted organic matter observed in track holding door in meat display case. |
|
Core (C) |
2 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 47 Hot and cold water available |
in |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Hot water observed not available at time of inspection. All handwashing sinks, three compartment sinks and prep sinks observed with water temperature of 72F-73F with inspector probe thermometer after running in excess of five minutes. Order of closure issued for food prep. |
|
Priority Foundation (PF) |
2 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Excessive build-up of food debris underneath meat prep table in kitchen area.
**Excessive build-up of grease observed behind fryer/oven in kitchen food prep area. |
|
Core (C) |
0 |