| 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 old food build up on bread slicer at time of inspection. Not properly cleaned after use. |
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Priority Foundation (PF) |
0 |
| 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 chicken bites held in warmer with a internal temperature of 115 F degrees. Observed hot dog in hot held unit with an internal temperature of 127 F degrees. Observed a corn dog in hot held unit with an internal temperature of 115 F degrees at time of inspection. All hot held food should be held at a minimum of 135 F degrees. |
PIC discarded all food out of temperature at time of inspection. |
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)1 Stored frozen foods shall be maintained frozen |
out |
Observed 3 bags of chicken in retail coffin freezer that were not frozen due to being stored above the load line. |
PIC discarded at time of inspection. |
Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed an excessive amount of dust and debris on fans in the produce cooler, online cooler and meat walk in cooler at time of inspection. Observed oil and food build up under the fryers in the deli at time of inspection. |
|
Core (C) |
3 |