| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Fried bone-in chicken and baked bone-in chicken prepared on 05/29 and cooled over night in tightly wrapped pans in upright cooler did not meet time/temperature parameters for cooling, product was placed in cooler in tightly wrapped pans on night of 05/29, internal temperature checked with TDA probe thermometer at approximately 9:00 AM on 05/30, internal temperatures observed to range from 45-46 degrees F at time of inspection |
Product was voluntarily discarded by management during inspection |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Store prepared lasagna in portions at hot holding observed to be out of safe temperature range at time of inspection, internal temperature checked to be 66-67 degrees F during hot holding. Product must be at least 135 degrees F at hot holding. |
Management addressed with employees during inspection, product was not reheated prior to placing in hot holding, product had been removed from refrigeration and placed directly in hot holding unit, product must be up to temperature prior to placing in hot holding unit. Management voluntarily discarded product during inspection |
Priority (P) |
0 |
| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
out |
No Consumer Advisory is provided in deli department at time of inspection. Establishment prepares undercooked eggs for consumption. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting board at prep cooler in deli is broken in half with jagged broken edges, not easily cleanable---Two cutting boards in produce prep are heavily scored, not easily cleanable |
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Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Interior of automatic dish machine is not clean, grease and old food debris buildup on upper interior surfaces |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Lower walls in meat/seafood prep room are in disrepair, broken areas, loose debris, not easily cleanable areas observed during inspection |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
One section of lights above prep table in deli kitchen is not shielded or shatter resistant |
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Core (C) |
0 |