| 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 ban saw in meat room with dried meat residue on the wheel of the blade at time of inspection, per employee ban saw had not been used today. Not properly cleaned after previous day's use. Observed the grinder in the meat room with dried meat residue on the seals inside the grinder at time of inspection. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
The following foods were on the hot bar in the deli with the following internal temperatures at time of inspection: Bone in Chicken 105 F, Macaroni & cheese 104 F, Green Beans 102 F, Corn 105 F, and Potato Wedges 106 F. Hot foods must be held at 135 F degrees or higher. |
PIC discarded all foods out of temperature 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 several chubs of sliced deli meat with unreadable date marks or no date mark at all. Observed salsa and diced veggies made or cut today in the produce cooler on the retail floor with a date mark of 03/13, which is 10 days instead of the required 7 day date marking. |
PIC corrected all date marking issues at time of inpsection. |
Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed bags of clean wiping cloths stored on the floor of a stock room behind the counter at time of inspection. |
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Core (C) |
1 |