| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed bleach, used for sanitizer in deli department, was linen scented. This is an unapproved sanitizer. |
A bottle of plain bleach was retrieved during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
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Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
Observed food product in deli case was not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; chicken tenders 109F, BBQ pulled pork 109F. **Many of the hot case bulbs were not in working order. |
Food products were voluntarily discarded during inspection. |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed food product in retail produce cooler not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer; 15 packages sf shredded carrots & 12 packages baby carrots 45F-52, 25 bags of bagged lettuce 45F-48F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed date marking system in place, however deli meat chub date marking stickers are being replaced after each slice, thus changing original discard date. |
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Priority (P) |
2 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no chlorine test kit on hand for deli bleach sanitizer. Quat strips were on hand. |
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Priority Foundation (PF) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 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 |
out |
Observed personal food products in produce walk in cooler stored above milo tea. ** Observed personal items stored with food product in the meat department lunch meat walk in cooler. |
|
Core (C) |
1 |