| 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 |
The PIC states that the deli slicer is broken down to sanitize once a day when the firm closes. Discussed that food contact surfaces such as deli slicers must be broken down and sanitized every 4 hours once placed into service. Discussed with the PIC different methods of keep track of the 4 hour sanitation schedule. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
A container of jalapenos, a container of banana peppers, a bottle of mustard, and jug of mayonnaise, and two jars of pickles that state "Refrigerate after opening" were observed stored on the kitchen prep table at ambient room temperature. The PIC voluntarily discarded the items. Discussed with PIC placing a smaller amount of these condiments in deli jars to keep on the prep table for easy access. |
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Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No probe thermometer was available in the kitchen to check the internal temperatures of food. |
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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(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
out |
No drain stoppers were available for the 3 compartment sink. At least two stoppers must be available. |
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Priority Foundation (PF) |
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 |
Excessive grease build up was observed on the vent hood. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
1. The lids of both chest freezers are in bad repair. Separating from the freezer unit. 2. The door closure of the employee restroom is broken and needs to be repair to make the restroom door self closing. |
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Core (C) |
1 |