| 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 'in use' deli slicer used to slice cheese with 'chicken' residue set up on blade and guard
**Observed Veggie Slicer 'not in use' and stored clean with encrusted food reside on blades and slicer hilt. |
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Priority Foundation (PF) |
0 |
| 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 |
Observed several packages of sliced deli meat and cheeses kept in retail sandwich meat cooler with internal temperatures 49 to 52F using inspectors calibrated probe thermometer. |
All foods discarded during inspection. |
Priority (P) |
0 |
| 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 no date marking on cut fruit (Cantaloupe, (9 each), (Watermelon 12 each) stored in retail produce cooler. |
All foods discarded by PIC during inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed Deli Hot case thermometer not working. Case register 100F on firm thermometer but reached 138F on inspector's thermal thermometer. |
|
Priority Foundation (PF) |
0 |