| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is marked due to the number of priority violations. |
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Priority Foundation (PF) |
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| 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 coffee pots, above brew basket, soiled. *** Observed small vegetable slicer, stored with clean dishes on drying shelf in deli, soiled with food particles. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Slicers not being properly washed, rinsed and sanitized, every 4 hours. Per discussion with Chris, slicers are wiped down between use and taken apart and cleaned at the end of the day. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 16 Cooking time and temperature |
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| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
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Observed employee cooking hamburgers. Hamburger was probed with a calibrated state thermometer, after cooking, was 140F. This does not meet the food safety temperature requirement of 155F. |
Employee put hamburgers back on grill and cooked them to 159F. |
Priority (P) |
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| 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 foods in the back deli prep table not being maintained at a temperature of 41F or below for food safety control. Foods were probed with a calibrated state thermometer were 46F-52F. Foods included deli meat, chicken salad, tomatoes and cheese. Deli thermometer read 60F. *** Observed foods in the retail salad cooler not being maintained at 41F or below for food safety control. Potato salad and macaroni salad were probed with a calibrated state thermometer were 47F-53F. Salad cooler thermometer was reading 48F. |
Foods voluntarily discarded during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed bleach water sanitizer bottles to be mixed to a toxic level. Sanitizer bottles were tested with chlorine strips turned color and then turned white representing a toxic ppm. Chlorine sanitizer should be mixed between 50 - 200 ppm. |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed scoops for flour and |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed 1/2 case of hot dog buns stored on walk in floor between shelving near freezer door. |
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Core (C) |
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