| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed the following food contact surface to be visually unclean: the meat slicer had yellow encrusted organic matter on the push paddle. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed the following food product not maintained at 135F or above when using inspector's probe thermometer: one tray of chicken strips measured 116F to 119F. |
The PIC voluntarily discarded the chicken. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed no date marking on numerous food products (cooked sausage, cooked chicken, bologna, cooked eggs, hot dogs, etc.) stored in the prep cooler. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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PIC confirmed brownies and cookies made in-house and wrapped for retail sale without observing proper labels. The baked goods were in a basket, front counter, for customer to grab-n-go. No label on any of the baked goods. * Observed ice bags made in-house without proper labels. |
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Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed the cold water faucet handle, at the front hand sink, difficult to turn on and off. Please repair within 14 days. Hot water faucet handle worked correctly. |
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Core (C) |
0 |