| 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 |
The retail chili and nacho cheese dispensers were tempted with a state calibrated thermometer at 81F and 83F respectfully. Items were opened on 12/9/23 according to the date mark. |
Items were voluntarily discarded by the PIC |
Priority (P) |
1 |
| 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 |
Deli meats being held in the deli prep table were not being maintained at 41F or below. Approximately 25 ham slices were tempted between 44F-45F and approximately 15 slices of turkey were tempted between 44F-48F with a state calibrated thermometer. |
Items were voluntarily discarded by PIC |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Employee was observed preparing a pizza without proper hair restraint. |
The employee put on a hair net. |
Core (C) |
0 |
| 40,41 Utensils |
in |
|
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|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed 2 stacks of wet nested deli dishes stored on the dish rack. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
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|
0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
In the deli, pizza boxes, food bowls, food boxes, and cups were not inverted to protect against contamination. |
Items were flipped over by PIC. |
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
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|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed a build up of pizza sauce residue on the wall behind the pizza prep table.
***Observed heavy dust build up on the deli walk in cooler condenser fan.
***Observed black organic build up on the edges of the deli hand washing sink. |
|
Core (C) |
4 |