| 13 Food separated and protected |
in |
|
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|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed in deli prep cooler raw chicken and raw beef stored with cooked steak and shrimp stored with hot dogs and deli ham. |
PIC corrected at time of inspection. |
Priority (P) |
1 |
| 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 in meat area with dried cheese residue on the back of the blade. Observed vegetable chopper stored clean with food on blade, not properly cleaned at time of inspection. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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|
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 salsa stored in small prep cooler with a internal temperature of 45 F degrees at time of inspection. |
PIC voluntarily discarded the salsa at time of inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
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|
0 |
| 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, ... |
out |
Observed opened hot dogs and deli meat in deli prep cooler with no date marking. Observed no date mark on sour cream at time of inspection. |
PIC date marked items with proper date marking at time of inspection. |
Priority (P) |
1 |