| 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 veggie chopper in deli with build up on hash grid blades *** observed build up on meat grinder in meat department |
both of these items were immediately disassembled and washed. |
Priority Foundation (PF) |
0 |
| 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 hot held chicken on chicken island at 114 to 125F both fried and baked chicken about 15 packages |
all affected chicken was discarded. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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observed about 10 packages of opened lunchmeats in the deli out of date in the lunch meat display case *** observed 4 containers of cut fruit in the walk in cooler out of date |
all items found out of date were discarded. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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| 38,39 39 Washing fruits and vegetables |
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| 38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form |
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observed celery in deli being chopped for ready to eat chickens salad without first having been washed. |
chopped and whole celery were washed in produce and returned to deli |
Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Deli floor was observed with build up *** deli floor was found with standing water in the corner by proofer *** Deli ceiling had excessive dust buildup especially over the slicers. |
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Core (C) |
0 |