| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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|
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels were available at the hand sink in the cake decorating area at time of inspection. |
PIC got some paper towels for dispenser at time of inpsection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed a knife hanging up on magnetic strip in deli kitchen with dried food on it at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed dried meat on the ban saw wheel in the meat room at time of inspection, not properly cleaned from previous day's use. |
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Priority (P) |
1 |
| 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 |
Observed sausage patties in hot holding unit in deli with an internal temperature of 128 F to 130 F at time of inspection. |
PIC voluntarily discarded the sausage at time of inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed loose wires hanging out on fry baskets in deli not safe or durable at time of inspection. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 dust and food debris up underneath the hot holding unit in the deli. Observed food and debris in the tracks of the deli meat cooler, not properly cleaned. Observed dried grease build up on the side of large cooking pots in the deli, not properly cleaned at time of inspection. |
|
Core (C) |
1 |