| 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 deli slicer not used today with dried food on the deli slicer blade, not properly cleaned after used. |
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Priority (P) |
2 |
| 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 hot dogs held at hot holding unit with an internal temperature of 99 F. Observed chili in hot held unit with an internal temperature of 98F. Observed Shredded BBQ held hot with an internal temperature of 92 F. PIC did not know when the food was put out in the unit. I advised the PIC the hot held unit is only to hot hold food and not to warm the food up to temperature. |
PIC discarded the food 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 |
Probe thermometer was broken and not working 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 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
The cutting board on the reach in deli cooler is observed to be heavily scored and not easily cleanable at time of inspection. |
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Priority (P) |
1 |