| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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meat room - meat saw has old food residue on blade and frame****Old meat residue on Tenderizor blades and frame***Extreme old meat residue and protein buildup in grinder**** Deli slicer has old dried meat residue on blade *** knives on shelf in meat room soiled with food particles***can opener in deli area has old food residue on blade**** |
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Priority Foundation (PF) |
1 |
| 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 |
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Deli worker washing dishes and observed no sanitizer being used, just washing, rinsing and putting on the drain board. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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stuffed mushrooms in produce display case are 53-58 degrees. Watermelon cut, 54 degrees disposed of while present. *******Refrigerator in kitchen not maintaining 41 degrees or below. Temped at 64 degrees. Ground beef, 48 degrees, beef patties, 49 degrees, sliced tomatoes 54 degrees, onions 53, items must be discarded along with sauces - Owner has called a service person to come and work on it. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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no datemarking being maintained on deli meat, nothing datemarked*** toppings in cooler not datemarked**** |
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Priority (P) |
1 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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... |
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food stored on floor in storage room*****deli Walkin, food stored directly on floor***meat Walkin, meat uncovered and not protected |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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pans in deli area, not inverted |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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foam trays stored on floor in storage room |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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storage shelves in raw meat room extremely rusty |
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Core (C) |
1 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 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. |
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warewash in meat rooms, soiled, old protein residue |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
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| 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. |
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walls soiled in meat room as well as rusty in places***Ceiling in meat room soiled*** walls greasy in deli kitchen along with ceiling and floor, greasy**** meat room floor soiled*** floor in Walkin meat cooler, food residue***shelves in meat cooler soiled with meat residue** meat shelves under liner needs cleaning, old blood and residue, front glass in front of meat case soiled***Hood and vents extremely soiled and greasy***backsplash behind fryer greasy*** sFloor in front of smoker extremely soiled***dust on fan in deli area***all shelves in meat room soiled***some retail shelves soiled, spillage |
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Core (C) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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ladies toilet needs cleaning, soiled****Floors in restroom needs cleaning |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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some missing floor tiles retail area |
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Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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trash and clutter storage room floor***old slicer in meat room, not in use with clutter sitting on it |
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Core (C) |
0 |