| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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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 |
The instore made deviled eggs and broccoli salad were observed to have eight (8) date marking 3/22 through 3/29 at time of inspection, Date Marking requirements are 6 days beyond the day of creation. |
The extended dates were corrected to reflect a total of seven days during the inspection. |
Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1. Breading and grease debris observed to be on the floor and wall adjacent to the raw chicken prep table in the deli at time of inspection.
2. The Ansul fire suppression system lines above the fryer and oven were observed to have build up at time of inspection, not properly cleaned. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
The light intensity in the produce walk in cooler was observed to not be sufficient, dim at time of inspection. |
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Core (C) |
0 |