| 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 the seal on meat grinder in meat department with dried food on the top seal from previous use not properly cleaned after used. Observed dried food on the ban saw in meat department that had not been used today at time of inspection. Observed in the meat department dried food on the cuber blade on the ends from previous day's use not properly cleaned. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Microwave in deli department observed to have dried food in it from previous day's use not properly cleaned after used. |
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Priority Foundation (PF) |
0 |
| 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 |
Observed chicken tenders on hot bar in deli with an internal temperature of 119 F and observed sausage patties with a internal temperature of 123 F. Observed the following foods in the warmer with the following internal temperatures: mashed potatoes 100 F, macaroni and cheese 119 F, chili 118 F, and baked chicken 123 F. |
PIC discarded all food out of temperature at time of inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed thermometer on stand-up deli freezer reading 90 F degrees on the outside when it was -23 F degrees inside with surface probe. The temperature gauge was not working properly at time of inspection. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)6(ii) Warewashing sinks used to wash cloths, produce, or thaw food must be washed, rinsed, & sanitized before and after. |
out |
Observed 3 compartment sink set up in meat department with soap water, rinse water and sanitizer and the clean drain side was not clean and had a yellow substance on it and the sanitize sink was not clean and a yellow stain on it as well. |
PIC drained sink and cleaned the sink and drain board at time of inpsection. |
Core (C) |
0 |
| 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 several shelves in the back area of the deli with food debris on them and not properly cleaned. Observed deli prep cooler in back area with food debris in the bottom and not properly cleaned. |
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Core (C) |
0 |