| 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 the following food contact surfaces to be visually unclean: ice machine had some black organic matter right hand side of deflector shield. |
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 the following food products not maintained at 135F or above when using inspector's probe thermometer: food prep counter- whole cheese pizza measured 65F. Retail hot holding unit -Chili 125F and Cheese Sauce 115F. |
The employee voluntarily discarded the cheese pizza and the PIC voluntarily discarded the bags of cheese and chili. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 the retail Grab n Go unit not maintaining internal food temperatures of 41F or less when using inspector's probe thermometer (please see temperature table). Internal temperatures of food products measured 44F-52F depending where the food was located. Top shelf, left side was warmest and the lower right hand corner was coldest. The bottom shelf on left hand side is iced up and the PIC placed a work order prior to the inspection. All food was measured by front first and working back towards vents. All food on the top 2 shelving units were above 41F. Bottom three shelving units had some food products measure 41F or less, near the vents on the right hand side. |
The PIC voluntarily discarded all food not within cold holding requirements. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 an open container of hot dogs and an open package of hot dog wraps located in the prep cooler. |
The PIC voluntarily discarded the products. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed the following open packages/containers of meat products stored inside the prep cooler for more than 7 days: Burgers prep 4/19, use by 10/16, raw bacon prep 4/16, use by 4/23. |
The PIC voluntarily discarded the products. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 the shelving units beneath the pizza oven in the front prep area to have excessive food and debris. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed the floors in the walk-in cooler to have trash and debris beneath the shelving units. The facility could use a thorough cleaning in all areas including retail beverage cabinets. |
|
Core (C) |
0 |