| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed secondary hand washing sink at warewash sink located in deli with soap dispenser not properly working. |
Soap dispenser replaced during inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed meat slicer and knife in meat department not properly clean and sanitized. Observed old product residue build up on slicer and utensil. |
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Priority (P) |
0 |
| 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 |
out |
Observed both the 3 bay sink set up in the deli and bakery department with the sanitizer basin not being deep enough to fully submerge items that are being washed, rinsed, and sanitized at the 3 bay sink, |
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Priority (P) |
0 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed 3 partially sliced chubs out of date located in the deli meat and cheese display case. |
Product discarded during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed packaged partially sliced deli chubs stored in pooling of water that is formed from melting ice located in the deli meat display cooler. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed multiple plastic food contact containers located in the meat dept broken, cracked, and damaged. |
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Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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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 |
Observed automatic dishwasher located in the deli department not properly clean and maintained. The dishwasher has residue build up and lime build up inside of dishwasher. |
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Core (C) |
3 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Observed several shatter proof bulbs over the hot bar that are peeling protected coating. |
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Core (C) |
0 |