| 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 two in-use deli slicers stored at ambient temperature. The deli slicers had a log that showed a start time of 06:00 and 06:30 for today's date. No documentation was available stating that slicers were broken down and fully cleaned and sanitized within four hours of start. Today's inspection started at 11:38 |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
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 |
**Observed a variety of TCS raw chicken packs stored inside of a retail bunker to be out of the temperature safe zone for cold holding. Internal temperatures and products are documented in today's report. Products stored on the top layer of the bunker were observed to be out of the safe zone while products stored below were in compliance at 41F |
8 packages were voluntarily discarded during inspection |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
**Observed ice building up on the floor and interior walls in the main walk-in freezer |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
**Observed build-up of food residue and pooled water on the floor in the middle of the deli department between two prep tables next to the oven.
**Observed build-up of food residue on the floor behind the fryer and oven units |
|
Core (C) |
0 |