| 13 Food separated and protected |
in |
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|
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 a 12 pack of raw shell eggs to be stored directly on top of cooked cow tongue in the single door cooler by the fryer. **Observed raw shell eggs stored directly on top of individual ready to eat salsa containers in the two door cooler across from the fryer. **Observed raw chorizo stored next to and in contact with ready to eat chicken pork salami in the retail case. **Observed raw pork bacon stored next to and in contact with ready to eat turkey franks in the retail cooler. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
**Observed TCS margarine to be stored at ambient temperature in the bakery with no active production occurring. Contents of packaging state to keep product refrigerated between 32F - 45F. Contents were checked with a calibrated probe thermometer and registered 78F |
8 cases were voluntarily discarded during inspection |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 |
**No date marking was observed on packages of cut cactus available for sale in the retail produce cooler. Contents were observed to be in poor condition. |
7 packages were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 34 Food Properly labeled |
in |
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|
0 |
| 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... |
out |
** Bagged bread, bagged cactus, cake slices, and repackaged produce observed without required label information (common name, ingredient list, allergens, quantity, name & address of manufacturer) |
|
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
|
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|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
**Observed multiple trays of sprinkle cookies and cone croissants to be stored uncovered and unprotected with no active production occurring today. |
Contents were covered with empty trays during inspection. |
Priority (P) |
0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
**Observed multiple buckets of filling toppings and cake mix to be stored directly on the floor in the hall way and walking path of the restroom next to the bakery. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
**Observed heavy scoring on the large cutting board in the meat department. **Observed a whisk stored in the bakery large mixer to have three pieces of uneven tape being used to hold the stainless steel together. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 heavy build-up of product and hand prints on the exterior surfaces of the bakery containers storing sprinkles, chocolate chips etc. **Observed build-up of standing water at the bottom of the two door cooler in the kitchen with ingredient buckets stored in the water |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
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|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
**Observed damaged and missing ceiling tiles in the bakery/restroom hallway. **Observed heavy damage to the interior door of the store's walk-in cooler. **Observed a red tape being used on the interior of the kitchen steam table. The red tape was observed to have multiple pieces of exposure with steam and food residue able to be trapped between |
|
Core (C) |
4 |