| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
The hand sink in the Deli next to the chicken station was observed to be blocked with a folding table set up in front of the sink with parchment paper on top. |
Management moved the table during inspection. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 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 |
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Observed raw beef in food containers stored with ready to eat foods in the deli sandwich prep cooler. Observed raw chicken stored with fully cooked Asian noodles in the upright storage cooler in the Deli kitchen area. |
Management separated and restacked the items during inspection. |
Priority (P) |
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 |
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1. Observed old food debris and residue from previous days use on the blades of the deli slicers and around the feet of the slicers.
2. Observed old food debris and residue from previous days use on the blades of the coleslaw maker in the Deli and on the blade of the can opener.
3. Observed old food debris and residue from previous days use on the Band saw in the Meat dept around the clips and blade guard. The equipment was Not properly cleaned and sanitized. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 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 |
Sausage gravy, Scrambled eggs, Sausage patties, and Cinnamon apples internally checked with a TDA probe thermometer were observed to be between 118*F and 128*F. Out of the safe temperature range of 135*F or above. |
Management pulled and discarded product during inspection. |
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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| 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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1. Observed clear food containers of sliced Olives, Peppers, and onions with a production date of 6/16/24 and a Discard date of 6/23/24. Observed a food container of sliced pineapple with a production date of 6/14/24 and a discard date of 6/21/24 which is beyond the 7-day date marking period.
2. Hot dogs stored in the Deli prep cooler and diced ham and sliced beef meatballs stored in the pizza prep cooler were observed to not be date marked. Date marking is 6 days beyond the day of creation. |
Management corrected the dates on the over dated items and discarded the undated items during inspection. |
Priority (P) |
2 |
| 35,36 Pests & contamination |
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| 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 |
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Observed ice build-up on packaged food in the Seafood Walk in freezer under the condenser fans. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
Observed a build-up of food residue and debris on the bottom shelves of the Deli Prep tables where clean utensils are stored and in the tracks of the deli bulk meat case sliding glass doors. |
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Core (C) |
2 |
| 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(5)(a) Maintained in good repair |
out |
Observed missing Tile in the Mop Sink in the Grocery backroom causing standing water due to not reaching the drain due to the recess in the floor from the missing tiles. |
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Core (C) |
1 |