| 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 digital entries for cleaning deli slicer on previous day only showed time for cleaning in the morning, and not the rest of the day when slicers are in use. PIC stated the employees use a timer system to keep track of cleaning the equipment every 4 hours, but no timer was observed during inspection. |
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Priority (P) |
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 |
Observed dishwasher in bakery department not reaching minimum temperature of 160 degrees F when temperature was recorded with inspector's lollipop thermometer. Dishwasher was ran twice and still could not exceed 143.5 degrees F. |
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Priority (P) |
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 an egg roll and multiple pork sandwiches to be held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all items held below 135 degrees F. |
Priority (P) |
0 |
| 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 |
Observed multiple packages of raw bacon, raw chicken, and raw sausages to be held above 41 degrees F when temperature was taken with inspector's probe thermometer. See comments for details. |
PIC voluntarily discarded all items held above 41 degrees F. |
Priority (P) |
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 multiple stacks of portion pans in deli ware washing areas to be stored wet nested. |
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Core (C) |
0 |