| 13 Food separated and protected |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw eggs stored above ready to eat foods (cantaloupe, oranges) in produce walk in cooler. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed knife in produce department, soiled with dried vegetable debris, stored with clean utensils *** Observed meat tenderizer blades, in meat department, soiled with dried debris between blades. Per discussion with meat department employee, tenderizer had not been used today 06/15/23. *** Observed deli utensils being stored in a soiled bucket container. |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli slicer must be properly cleaned,( washed, rinsed, and sanitized) every 4 hours from first use. Deli slicer used in ambient temperature. Per Deli Manager, slicer is wiped down in between uses and torn apart for cleaning at the end of the day. Discussed getting grease pencil and marking first use time on side of slice for each days cleaning schedule.*** Chicken breading container being left out in ambient temperature and cleaned at the end of the day. Breading container needs to be properly cleaned every 4 hours. |
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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 no sanitizer available in produce department for sanitizing cutting utensils. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed some food products in retail deli meat case not being maintained at a temperature of 41For below for food safety control. Products probed with a calibrated state thermometer were Bologna Chub 52F, Deli Ham 48F, Hot Dogs 53F, packaged bologna 51F. |
All product were pulled from retail case and sent back to walk in cooler as they hadn't been out of temperature range more than 4 hours based on thermometer/defrost readings. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed retail lunch meat cooler not maintaining a food product temperature of 41F or below on right side of cooler case. Refrigeration service was called during inspection. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed retail raw meat cooler thermometer to be in accurate. Thermometer was reading 2F. Product temperatures were raw whole chicken 39F and raw pork tenderloin 40F. |
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Priority Foundation (PF) |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed beans soaking in an uncovered bucket in deli walk in cooler. Product must be covered to protect product from contamination. |
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Priority (P) |
2 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed in deli area; utensils stored in bucket, handles down. All utensils must be stored handles up. *** Utensils stored over wash and rinse compartments of 3 compartment sink. Not protected from contamination. |
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Core (C) |
0 |
| 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. |
out |
Observed shelving in deli area to be soiled. |
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Core (C) |
3 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed employee food products stored over deli products in deli walk in cooler. Discussed putting all employee items on bottom shelf in walk in cooler and label accordingly. |
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Core (C) |
0 |