| 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 |
Per conversation with deli employee, tongs are changed out at few times a day. Tongs being held in ambient temperature need to be changed out every 4 hours. Discussed changing tongs out every 2 hours with the changing of roller grill items. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 food product on roller grill not being maintained at 135F or above for food safety control. Monterey Chicken Jack Roller item probed with a calibrated state thermometer was 120F-126F. |
Food product voluntarily discarded during inspection. |
Priority (P) |
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 dust on the outside of fountain machine ice chutes |
|
Core (C) |
0 |