| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed deli slicer for cheese stored clean with debris and yellow buildup on the back of the slicer blade. |
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Priority Foundation (PF) |
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 |
Observed multiple chicken and deli items in steam table held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
All items had been prepared less than 30 minutes prior to temperature check. Employee voluntarily turned steam table to maximum heat and replaced heat lamp bulbs that had burned out to bring temperature back to safe holding range. |
Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed multiple metal spatulas stored between the wall and the spatula holder instead of in the spatula holder. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 47 Hot and cold water available |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Observed hot water was not available at wash basin of produce 3 compartment sink. |
Employee voluntarily turned on hot water valve that had been shut off. Hot water was restored to produce 3 compartment sink wash basin. |
Priority Foundation (PF) |
0 |