| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed a plastic milk crate containing 8 packages of packaged broccoli crowns and 22 packages of strawberries stored in the Deli Walk in cooler to be heavily molded and slimy. |
management discarded product during inspection. |
Priority (P) |
0 |
| 13 Food separated and protected |
in |
|
|
|
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 hamburger wrapped in plastic wrap stored directly on top of plastic wrapped in store prepared Deli salad in the upright storage cooler in the Deli. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Can opener blade in the deli was observed to have a build-up of food residue and debris from previous days use. Not properly cleaned and sanitized.
Observed the vegetable dicer and the pineapple corer in the produce dept to have a build-up of food residue and debris from previous days use. Not properly cleaned and sanitized. |
Manager placed equipment in the 3 Bay sink to be rewashed and sanitized during inspection. Employees were completing the task during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 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 patties, Sausage Gravy, Eggs, and Cinnamon apples at the food service hot bar internally checked with a TDA probe thermometer were observed to be between 117*F and 131*F out of the safe temperature range of 135*F and above. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 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 |
Sliced tomatoes, opened (refrigerate after opening) mayonnaise, 2 bottles of opened (refrigerate after opening) asst. Kinder's brand condiments, and opened (refrigerate after opening) ketchup stored in the sandwich prep cooler in the Deli internally checked with a TDA probe thermometer were observed to be between 45*F and 47*F out of the safe cold holding requirement of 41*F and below. |
Manager discarded product during inspection and put in a work order on the prep cooler due to elevated temperature. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Observed Deli sliced Roast Beef, Deli sliced Turkey, in store prepared Spinach salad, in store prepared Broccoli/Cauliflower salad Deli sliced Ham, opened Dietze and Watson hot dogs stored in the bulk Deli meat refrigerated case in the Deli to not be Date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
|
Management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
1. Deli sliced meats and Deli meat chubs stored in the bulk Deli meat refrigerated case in the Deli consisting of the following varieties Bologna, Ham, Turkey, Roast Beef, and Black Forest Ham were observed to have discard dates between 6/30/24 and 7/10/24.
2. Observed metal food pans of cooked sausage patties and fried bone in Chicken stored in the upright storage cooler in the Deli to have discard dates between 7/9/24 and 7/10/24.
3. Observed 22 packages of in stored made sandwiches stored in the Deli Walk in cooler on pans with fresh product to have discard dates between 6/19/24 and 7/5/24. |
Management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Several packages of foods were observed to have excessive amount of ice build-up in the bakery walk in freezer. Observed condensate dripping on fresh fish and beef kabobs in the full-service meat case in the Meat dept. |
|
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
1. Observed a build-up of food residue and debris in the tracks of the bulk Deli meat refrigerated case and the Bulk meat retail case.
2. Observed heavy black mold build-up on the retail Meat dept lunchmeat shelves by the retail produce salesfloor.
3. Observed build-up of a slimy green substance on the Produce misters in the Produce retail sales case.
|
|
Core (C) |
2 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
1. Observed a roof leak above the prep table in the Deli dept in need of repair.
2. Observed broken missing tile on the floor of the Meat dept prep room causing standing water in need of repair.
Manager put in work orders during inspection. |
|
Core (C) |
0 |