| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed cutting board on deli prep table scored and soiled with black residue in scores, observed microwave, deli kitchen area, soiled inside. Observed ice chute in big ice machine to be soiled with black slimy substance, observed pans in back deli kitchen sitting on shelf with dust and debris. |
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Priority Foundation (PF) |
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 food products, in retail deli countertop reach in hot box, not being maintained at 135F or above for food safety control. Foods probed with a calibrated state thermometer were Cheeseburger 125F, Fried Bologna Sandwich 125F, and BBQ Sandwich 125F. |
Food product was voluntarily discarded during inspection. |
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 food products, in deli pizza prep table, not being maintained at 41F or below for food safety control. Foods probed with a calibrated state thermometer were Mushrooms 52F, Shredded Cheese 60F, Green Peppers 46F, and Sausage Crumbles 48F. Thermometer in Deli Pizza Prep table read 50F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 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 no date marking system in place. |
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Priority (P) |
2 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Deli prep table not working efficiently to keep food products at a temperature of 41F or below for food safety control. Thermometer in cooler read 51F. Food product temperatures ranged from 46F-60F. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no thermometer in retail deli countertop reach in cooler. |
|
Priority Foundation (PF) |
3 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
Observed no food labels provided for baked goods being made in deli and sold on retail front counter. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed ice scoop in small ice chest behind front counter, laying in ice. Handle must be stored above ice product to prevent contamination of food product. |
Ice scoop stored properly during inspection. |
Core (C) |
0 |
| 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 |
Observed ice buildup in deli upright freezers. |
|
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 |
Observed doors on hot deli case cracked, observed handle on deli freezer, broken, repaired with tape. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed deli kitchen area needing to be cleaned. Observed heavy build up on floors, underneath sink, wall behind stove soiled with grease build up, hood vent filters soiled with grease, outside of deli refrigerator and freezers soiled, cooling unit fans in walk in coolers dusty, and bulk storage bins, containing flour and breading, soiled on outside. |
|
Core (C) |
2 |