| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Raw beef was observed to be stored over ready to eat foods in the standing freezer along the back wall of the food service preparation area. |
Person in charge voluntary removed the raw beef to a designated "raw freezer" next to the walk in cold holding unit during the inspection. |
Priority (P) |
0 |
| 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 |
Can opener attached to the back food preparation cold holding was observed to have excessive amount of dried food residues on the blade. Vegetable chopper blades were observed to have excessive amount of dried food residues and build up on the blades. |
Person in charge moved the can opener to the three compartment sink for clean and removed the vegetable chopper to be discarded because they do not use the chopper anymore. |
Priority (P) |
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 |
Deli meats bologna, turkey and ham, sliced tomatoes, chopped lettuce, Cole slaw, onions, peppers, sliced cheeses and pickles on the front preparation cold holding unit had an internal temperature of 55 to 62 degrees F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the inspection. |
Priority (P) |
1 |