| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli meat slicer was observed to have excessive amount of dried food residues on the bottom front lips and blade. Vegetable chopper was observed to have excessive build up on the blades and inner lips. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Ham, turkey and roasted chicken in the walk-in cold holding unit with preparation date of 6 March 2024 was observed to have internal temperature of 46-47 degrees F. Ham and turkey at the front preparation line was observed to have an interior temperature of 44-45 degrees F. |
Person in charge voluntary discarded the food referenced in the violation. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Tuna in cooling process, made from ambient temperature ingredients were observed to be storage in the walk-in cold holding with tight fitting lids. |
Person in charge removed these tight-fitting lids and placed in the walk-in freezer for rapid cooling. |
Priority Foundation (PF) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several dishes on the sanitize sink basin of the three compartment sink were observed to be stored wet stacked. |
|
Core (C) |
0 |