| 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 |
Deli meat slicer in deli stored clean and had not been used had dried food residue on the back blade from previous use not properly cleaned and sanitized after use. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed dried food on food probe thermometer in deli while checking via freeze point method at time of inspection. |
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Priority Foundation (PF) |
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 |
Chicken tenders in hot bar in deli with an internal temp of 116 F deg to 118 F deg at time of inspection. Two whole chickens on hot warmer in retail area with an internal temp of 90 F deg and 109 F deg. The bottom warmer was not turned on. |
PIC voluntarily discarded all food out of temperature at time of inspection. |
Priority (P) |
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 |
Chicken Salad in front display cooler in deli with an internal temp of 51 F deg. Deli manager said the chicken salad was made today, but did not know if they had chilled the ingredients before making. The date on the salad was 03/26. |
PIC voluntarily discarded the chicken salad at time of inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Sausage gravy was wrapped with plastic wrap and stored in deli stand up cooler with an internal temp of 73 F deg at time of inspection. When asking how long the gravy had been in cooler PIC stated it was pulled at 11:00 am and the time was 1:27 pm. |
PIC voluntarily discarded the gravy at time of inspection. |
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed no sesame seeds declared on sushi labels for Bacon Rolls, Alaska Rolls, and Flaming Hot Cheeto Rolls in Sushi Display case at time of inspection. As of Jan 1st, 2023, sesame seeds must be declared as an allergen. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed several live roaches under dishwasher in the deli on back wall and observed live roaches in a drawer in the deli that did not have anything else in it at the time. |
|
Priority Foundation (PF) |
1 |