| 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 |
Establishment is using bleach as a sanitizer for dishes, and they did not have bleach that could be used for sanitizing dishes at time of inspection. |
|
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 |
Observed sliced bologna, sliced ham, egg salad, sliced turkey, coleslaw, and sliced tomatoes in prep cooler with a internal temperature of 47 F to 48 F degrees at time of inspection. |
PIC discarded all food out of temperature at time of inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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0 |
| 24,25 0080-04-09-.07(2)(c) Poisonous or toxic material containers may not be used to store food |
out |
Observed fly traps and gnat plugs in the deli at time of inspection. |
PIC removed at time of inspection. |
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
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 cell phones stored on food prep table at time of inspection. |
|
Core (C) |
0 |