| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed clean utensils stored in drawers soiled with food debris. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 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 |
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Observed food products on deli hot bar and deli hot box, not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; scrambled eggs 113F, sausage patty 106F, potato chunks 110F, various breakfast biscuits (sausage, tenderloin, steak) 124F-129F, various lunch sandwiches (grilled chicken & burgers) 129F-132F. |
Breakfast products were voluntarily discarded during inspection. Lunch sandwiches had only been in hot box for less than an hour. All lunch sandwiches were reheated to 183F-186F, and returned to hot box. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed deli frozen food products (hamburgers, cookies, dinner rolls, & meat on a stick) not stored covered, protected from contamination of ice and water. |
Food products were covered during inspection. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Observed scoops for bulk product bins, stored uncovered (on a hanging hook next to bulk bins) not protected from contamination. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed back deli floor soiled with buildup, deli kitchen equipment and walls soiled with grease buildup, observed inside of refrigerator soiled with food debris and build up, and observed deli walk in cooler floor soiled with build up and debris. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal food product items, located in deli refrigerator, stored above and with deli food products on shelving in refrigerator door. All personal items must be stored under deli items to prevent contamination. Discussed using bottom 2 shelves in refrigerator door for personal items only. |
Personal items moved to bottom shelf in refrigerator door during inspection. |
Core (C) |
0 |