| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Per discussion with deli member, tongs and cooking spatula, sitting in ambient temperature are changed at end of day clean up. All tongs and cooking utensils used in ambient temperature must be changed out every 4 hours. Discussed with Kathy about using dry erase marker to keep track of change out time for utensils. |
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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 tomatoes in deli prep table, just sliced, not being maintained at 41F or below for food safety control. Tomato slices probed with a calibrated state thermometer at 57F. Discussed with Kathy, that when tomatoes are sliced, they must be brought to a temperature of 41F or below before serving to customer. Suggested keeping tomatoes in refrigerator. |
Put tomatoes in refrigerator to cool down below 41F during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
Observed dead mouse in sticky glue trap, under table along back wall of storeroom area. |
Sticky trap with dead mouse was removed during inspection. In discussion with Miss Debbie, pest control had come the previous day and not removed at that time. |
Core (C) |
2 |
| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Observed fly strips in deli kitchen area located over slicer prep table and over hamburger grill prep table. |
Fly strips were removed during inspection. |
Core (C) |
0 |
| 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 various frozen food products in upright freezer, stored with bags open, not protected from contamination of ice and water. |
Frozen food products were put in a freezer zip lock bag and stored correctly during inspection. |
Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed wiping cloths not held in sanitizer. Discussed with deli member during sanitizer demonstration. |
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Core (C) |
0 |