| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed inside top of microwave soiled with dried food products. ** Observed clean utensils stored against soiled deli wall. Wall was soiled with debris. |
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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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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 |
Observed lunch sandwiches, in sandwich hot case, not being maintained at 135F or above for hot holding food safety control. Sandwiches probed with a calibrated state thermometer were hamburgers/cheeseburgers 112F-124F and various chicken sandwiches 104F-126F. |
Sandwiches had been prepared and stored in hot box for approximately 30 minutes. Sandwiches were pulled from hot box, reheated to 165F or above, rewrapped and placed directly in hot box. |
Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
Observed deli wall by utensil storage shelving and 3 compartment sink soiled. ** Observed floor under 3 compartment sink, and in corner of wall, heavily soiled with black buildup. |
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Core (C) |
1 |