| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed deli meat slicer not properly clean and sanitized from previous days worth of slicing; observed old product residue build up on blade guard |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed meatballs at the hot well not properly kept at a minimum of 135'; the meatballs were temperature checked at 108' |
Product discarded during inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Observed deli ham, chicken breast strips, and cold cut deli items out of temperature at 49-51 |
Product discarded during inspection. |
Priority (P) |
0 |