| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed organic build up in deli fountain machine ice chute |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Sliced tomatoes were tempt between 52F-54F
***Sliced onions were tempt between 52F-54F
***Open container of Mayonnaise labeled 'refrigerate after opening' was tempted at 61F
*** Open container of Sweet Hot Mustard labeled 'refrigerate after opening' was tempted at 59F
All items were tempt with a state calibrate thermometer and were found in the deli burger prep cooler. |
Condiments were voluntarily discarded.
Sliced tomatoes and onions were prepared an hour prior and were moved to another unit for cooling. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
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|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Deli burger prep cooler did not have thermometers readily available in the unit |
|
Priority Foundation (PF) |
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 |
Observed black build up on the deli standup cooler door and gaskets.
*** Observed dust build up on the condenser unit fan guards in the deli walk in cooler, produce prep area, produce walk in cooler, and meat walk in cooler. |
|
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 |
Observed a leak from the deli dish washer. |
|
Core (C) |
0 |