| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli meat slicers in food service area were observed to have excessive amount of buildup and dried food residues. The can opener blade was observed to have excessive amount of dried food residues. Large bread slicer at the food service area was observed to have excessive amount of dried food residues and build up. The ban saw wheel was observed to have excessive amount of dried food residues and build up. The black seals in the meat department hopper meat grinder was observed to have excessive amount of dried food residues and build up. The cole slaw chopper in the food service area was observed to have excessive amount of dried food residues and build up. The makeshift cutting boards were the bolts hold the cutting board to the unit were observed to have excessive amount of dried food residues and build up. |
|
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 |
Employee was observed to wash off sheet pan used for raw chicken and after rinsing placed sheet pan on sheet rack under ready to eat bread. Employee did not wash rinse and sanitize sheet pan after use. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Gravy in the standing cold holding unit of the food service was observed to have a internal temperature of 58 degree F. Sauage patties in Ziplock bag at the cold holding unit of the food service was observed to have internal temperature of 48 degree F. |
|
Priority (P) |
0 |
| 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 |
Pork chops at the hot holding bar had an internal temperature of 124 degree F . Baked chicken at the hot holding bar was observed to have internal temperature of 128-132 degrees. |
Person in charge voluntary discarded these food referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 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 |
Corn beef deli meat in the cold holding unit of the retail display case at the food service had a expiration date of 5 July 2023. Pepperoni deli meat in the cold holding unit of the retail display case at the food service had a expiration date of 4 July 2023 |
Person in charge voluntary discarded these food referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Chicken tenders in the standing cold holding unit of the food service were observed to be stored uncovered and unprotected. Gear oil was observed to be dripping under the standing mixing housing in the food service area. |
|
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Several employees with facial hair were obsered to be working in food service and food preparation area with open foods present or handling open ready to eat foods without beard restraints. |
|
Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 39 Washing fruits and vegetables |
in |
|
|
|
0 |
| 38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form |
out |
Washed head of lettuce was placed back into original packaging for use at the makeshift unit. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
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 |
Several of the small cutting boards, the cutting board at the food service makeshift unit and several of the cutting boards in the produce preparation area were observed to be heavy scored. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
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 |
Automactic dish washer was observed to have exessive amount of dried food residues and build up on the inside of the unit and inside spraying nozzles. |
|
Core (C) |
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 |
Excessive amount of dried food residues and grease build up were observed in pull out drawers, sides of fryers, inside cabinets of storage shelves, insides of the large stand mixer, bottom shelf of food preparation tables.
Meat department an excessive amount of dried food residues was observed on the bottom of the meat cutting preparation tables and covering of bottom of the ban saw. |
|
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 |
Excessive amount of grease was observed under the fryers in the food service. Excessive amount of dust was observed on the fan guards and condenser units of the walk-in cold holding units throughout the store. |
|
Core (C) |
0 |