| 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 in the women's restroom at time of inspection. |
PIC corrected at time of inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed cheese deli slicer in deli with old green buildup food residue on the back of the blade and wheel of the deli slicer from previous day's use, not properly cleaned and sanitized. Observed dried food on the country ham deli slicer in the meat room from previous day's use not properly cleaned after used. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed less than 100 ppm of sanitizer in the meat room sanitizer sink at time of inspection. |
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Priority Foundation (PF) |
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 a large container of pineapple and a large container of cantaloup both marked prepped on 05/21 in the produce cooler with an internal temperature of 46 F to 47 F degrees at time of inspection. All cold foods must be held at 41 F degrees and below. |
PIC discarded the cut fruit at time of inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
The HACCP plan states the display cooler and prep cooler should be checked every 4 hours and recorded and it is a critical control point. According to the records on 12/15 the display cooler and prep cooler were checked one time at 8:40 am, 12:24 pm and 7:20 pm, which is not every 4 hours. On 02/07/24 the prep cooler and display cooler were checked at 9:10 am, 11:55 am, and 6:42 pm for the prep cooler and 6:43 pm for the prep cooler, not every 4 hours as HACCP plan states. On 02/07/24 the pH meter was check at 6:44 pm for 4 pH solution but not for 7 pH solution. Plan states that pH Meter must be calibrated daily. On 01/08/24 there was one check for prep cooler and display cooler at 8:49 am and no other record recordings for that day were done. On 04/16 the display cooler and prep cooler was checked at 9:00 am and 2:28 pm only, which is not 4 hours. No records were available or recorded for review for today 05/23. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed an excessive number of gnats in the drain by the deli prep sink and the drain by the dish machine in the deli at time of inspection. Observed several roaches behind the proofer in the deli at time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed meat employees in meat department room preparing raw ribs to be smoked and placing the ribs in a wax box that is lined with a garbage bag at time of inspection. Garbage bags are not food grade safe and should not be used to store food in. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Observed employee in deli preparing food wearing a watch and wearing rings with stones at time of inspection. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Ware washing machine was observed to have excessive old food build up inside the machine and on the outside around the opening lid at time of inspection. |
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Core (C) |
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 food build up in tracks of deli meat retail cooler, deli stand up coolers, inside deli prep cooler, on bottom shelf in deli where clean dishes are stored, and food build up on the container where the clean bakery tips are stored. |
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Core (C) |
1 |
| 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)(a) Maintained in good repair |
out |
The hand sink in the deli by the bakery area was turned off due to sink leaking water underneath. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed old food build up in drains in deli area by dishwasher and drain near prep sink at time of inspection. Observed old oil build up underneath fryer at time of inspection. |
|
Core (C) |
0 |