| 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 |
**Observed three in-use slicers stored at ambient temperature in the deli department. Slicer #1 was observed to have no time written for tracking. Slicer #2 was plugged in and had a cleaning time of 11:07. Slicer #3 was plugged in and had a cleaning time of 11:14. The inspection walk-through began at 11:26 today. |
The slicers were removed from service and fully cleaned and sanitized during inspection |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 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... |
out |
**Observed 6 hoagie rolls to be stored uncovered and unprotected in the deli kitchen with no active production occurring.
**Observed four speed racks of ready to eat pastries to be stored with no top rack available for preventing airborne contamination in the bakery |
The hoagie bread was placed in a bag, and lids were placed on bakery speed carts during inspection |
Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
**Observed pooled water underneath the clean dish rack in the deli department.
**Observed build-up of grease on the floor behind the oven and fryer in the deli |
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Core (C) |
0 |