| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Dried food build up observed around and under the blade of the deli slicer. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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No system was in place to know when the deli slicer was put into service and when to break down and sanitize the deli slicer. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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No datemarking observed on 6 chubs of opened deli meat.
No datemarking was observed on White Castel sliders, Angus Cheeseburgers, and BBQ rib sandwiches that are labeled keep frozen and keep in the refrigerated deli case. |
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Priority (P) |
2 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
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0 |
| 47,48,49 0080-04-09-.05(2)(c)3 At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided; Toilets shall not be used for the disposal of mop water and s... |
out |
No mop sink was observed in the firm. |
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Core (C) |
0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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The firm did not have a sink suitable for disposing mop water. The PIC showed the inspector a floor drain next to the unused meat saw that they poured mop water in. |
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Priority (P) |
1 |