| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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**Observed build-up of organic matter on the interior ceiling of the deli dish washer
**Observed build-up of matter and rust on the interior racks of the deli blast chiller
**Observed soiled oven mits stored on the bread slicer food contact surfaces in the bakery |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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**Observed three ambient in-use slicers at the deli to have no written documentation showing when their next scheduled cleaning was due for full sanitation |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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**Observed TCS raw chicken in the retail bunker to be out of the temperature safe zone for cold holding. Items were observed to be stored above the load line and had an internal temperature ranging from 47F to 48F with calibrated probe thermometer
**Observed employee placing raw salmon into the retail cooler during inspection. Internal temperature of salmon was observed to register 48F-50F with calibrated probe thermometer
**Observed shrimp in the sink of the meat department to have an internal temperature of 65F with calibrated probe thermometer |
**4 packs of chicken voluntarily discarded during inspection
**Salmon was placed in the walk-in cooler for cooling
**Shrimp was voluntarily discarded |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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**Observed ready to eat shrimp thawing in the seafood prep sink to have no continuous running water. Shrimp was observed to be sitting in still water and have an internal temperature of 65F |
Shrimp voluntarily discarded during inspection |
Core (C) |
0 |