| 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. |
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Dried food build up was observed on meat carriage tray and the meat gripper assembly of the deli slicer. This slicer must be broken down and sanitized every 4 hours after being put in to use and must kept visually clean. |
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Priority Foundation (PF) |
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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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1.)One of the deli service coolers was scanned with an infrared thermometer at 45 degrees. Products inside this cooler were probed with a state issued and calibrated thermometer with roast beef at 48 degrees and ham at 47 degrees. The PIC voluntarily discarded 7 chubs of cheese and 11 chubs of ready to eat deli meat from this cooler. 2.) The smoked meats and cheese retail cooler was scanned with an infrared thermometer at 49 degrees. Products in this cooler were probed with a state issued and calibrated thermometer with French onion dip at 53 degrees, chicken sausage at 51 degrees, and smoked salmon at 50 degrees. All products in this cooler were voluntarily discarded by the PIC. |
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Priority (P) |
1 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Spices repacked on site must have proper labeling. Spice blends must have ingredient labeling. Observed taco seasoning, curry powder, and Cajun seasoning with no ingredient labeling. All spices must have the weight, name, and address of the firm on the label. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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A live cockroach was observed at the kitchen hand sink. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 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. |
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An employee was observed prepping produce a the smoothie station with no hair net or other appropriate hair restraint. All employees working with food must wear a hair restraint. |
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Core (C) |
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| 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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1.) The lower chambers of both prep coolers have excessive food spillage and debris inside them and need to be cleaned.2.) Excessive food debris was observed around the base of the deli slicer. Needs to be cleaned. |
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Core (C) |
4 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Excessive ice build up was observed in the novelty ice cream freezer. Excessive ice build up was observed in the smoothie station freezer. Both units need defrosting. |
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Core (C) |
1 |