| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee's personal drinks were observed on food storage counter in the front preparation area while open foods were present. |
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Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Employee was observed to slicing cut melons with their bare hands on arrival to the facility. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand washing sink in unisex restroom did not have any paper towels or drying devices available for use. |
Employee fixed paper towel dispenser to dispense paper towels at the time of inspection. |
Priority Foundation (PF) |
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| 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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Black tube of raw chicken was observed to be stored over limes, cilantro and ready to eat cheeses in the walk in cold holding unit. |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw chicken was observed to be stored above beef in the bottom of the retail display cold holding unit. Beef was observed to be stored above pork in the standing freezer in the back storage area near three compartment sink. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Band saw blade and wheels were observed to have excessive amount of dried food residues. The standing mixer was observed to have excessive amount of dried food residue on the guard shields and inside of the bowl. The inside of the grinding augur attached to the stand mixer was observed to have excessive amount of dried food residues. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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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The deli meat loaf being stored in meat retail display case did not have a preparation/open date or a discard date. |
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Priority (P) |
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| 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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Facility is repackaging sauces, sour cream, spices, sauces and cooked vegetables. These food items were observed to not have any information and did not have a common name, ingredients, quantity, name and address. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Cutting board at the front makeshift unit was observed to be heavy scored and stained. The cutting board in the back food preparation (meat department) was observed to be heavy scored and had a large crack in the middle of the board. |
Person in charge voluntary discarded the cutting board in the meat department during the inspection. |
Priority (P) |
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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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Bottom of the meat standing freezers were observed to have excessive amount of dried food residues and build up. The knobs of the standing mixer were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Hand sinks at the front food preparation area and the back food preparation area did not have hot water available for use . See comments below |
Person in charge was able to fix hand washing sinks in both these areas and hand washing sinks were rechecked. On recheck of the hand washing sinks hot water was observed to be available for use. |
Priority Foundation (PF) |
0 |