| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, priority and repeat violations, the firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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The hand sink located near the three-compartment sink in the deli department is not heating properly (there is another hand sink located within six to eight feet with no door in between to be used until the repairs for the sink are done but firm was given ten days to repair-in addition, two other hand sinks presents with working hot and cold water in this department). |
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Priority Foundation (PF) |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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The hand sink located in the seafood department was blocked by boxes and trash. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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There were no hand signs at the hand sinks located in the women’s restrooms or in the deli department near the hot holding unit. |
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Core (C) |
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| 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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1) The meat saw located in the meat department meat room had dried food residue and buildup present.
2) The bottom of the retail reach-in coolers, bunker cases, and freezers had food debris present (where frozen vegetables, meat bunker cases are).
3) The two-door stainless steel cooler for Murray's cheese had food debris present underneath the racks. |
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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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Seafood items were observed at a temperature above 41 degrees (raw seasoned shrimp-storing too much product on top of each other and catfish fillets stored with ice and is not being monitored once it melts to maintain safe temperatures in the display case and discussed with PIC- Catfish Fillet-51,52F/Shrimp-49F). |
The meat department employee disposed of the seafood |
Priority (P) |
2 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
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Deli meats were observed to be past the seven-day holding time with dates of 5/28/24 and 5/31/24. |
The PIC disposed of the deli meats. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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There was no thermometer device found in the hot holding unit located where rotisserie chickens are stored near registers. |
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Priority Foundation (PF) |
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| 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(2)(b)5 Outer Openings - Protected |
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There was a gap at the bottom of the automated entrance/exit doors (possible entryway for pest/rodents). |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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An employee was observed in the seafood department with a watch on her wrist while handling raw seafood. |
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Core (C) |
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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 in the seafood department with a cap on, but it still exposed all of her hair, causing it not to fully cover her hair. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Food tongs in the deli department were not covered or protected from contamination. |
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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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There was black matter on the ceiling of the walk-in cooler located in the deli department. |
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Core (C) |
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| 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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1) There was a leak coming from the hose of the sanitizing solution located in the meat department (did not affect the sanitizing solution when tested-200 ppm).
2) There was ice buildup present on the cooling units located in the bakery walk-in freezer and frozen foods freezer.
3) The cooling unit located in the meat department was observed with water dripping onto the floor. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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The light in the meat walk-in cooler was not sufficient for food storage (only one light working). |
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Core (C) |
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