| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed microwave in deli department with food and debris from previous day's use, not properly cleaned. Observed dried food debris on the mixer shaft and cage in the deli department. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Dish machine in deli ran 3 times and sanitizing temperature on outside of machine reading 180 F, 182 F, and 192 F. Lollipop probe thermometer in dish machine only reading 142 F, 145 F, and 145 F. The internal temperature of the water in the machine should be a minimum of 160 F, dish machine not properly sanitizing at time of inspection. |
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Priority (P) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive ice buildup in Grocery Freezer at time of inspection. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Observed light out in meat walk in cooler where grinder is located at time of inspection, not sufficient light at time of inspection. |
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Core (C) |
0 |