| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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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 |
Observed Dirty icing spreader in the hand sink in the Bakery dept next to the prep table. Handwash sinks shall only be used for washing hands, accessible at all times |
Manager removed utensil from the hand sink during inspection. |
Priority Foundation (PF) |
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 |
out |
Observed a build-up of food residue and debris from previous days use on the blade and push bars of the deli slicers. Observed build-up of food residue/debris from previous days use on the clips, guide clip, and the top/bottom of the blade guard housing of the band saw in the Meat dept. Observed a build-up of food residue and debris on the top inside of the mixer in the deli dept. Observed old food debris on the inside of the coleslaw maker in the deli. Equipment was not properly cleaned and sanitized. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed the sanitizer at the 3-Bay sink in use in the Produce dept to be at insufficient concentration after testing with test strips. Quaternary sanitizer was showing a zero reading at time of inspection. |
Manager drained a refilled sanitizer. Sanitizer concentration was 200ppm at recheck. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed a Deli sliced Turkey chub with a discard date of 7/1/24, Deli sliced Cajun turkey chub with a discard date of 6/29/24, Deli sliced Ham chub with a discard date of 7/1/24, and 3 packages of sliced maple turkey with a discard date of 7/1/24. |
Management discarded product in the trash during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Observed sliced cantaloupe in the Produce Walk in cooler being cooled in deep full plastic food containers with tight fitting lids at time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent droppings in cabinet under the self-service fountain machine in the deli cafe seating area. No adulterated product was observed. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Observed ice build-up on packaged food items in the Deli Walk in freezer and the TCS grocery freezer in the backroom. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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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 the cutting boards in the Produce dept to be heavily scored and discolored. Store Manager communicated to me that she has a work order in to have the cutting boards resurfaced. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed missing floor tiles next to the drain in the deli kitchen area causing standing water due to being below the drain. Store Manager communicated to me that she has a work order put in to replace the tile. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1. Observed a build-up of grease on the floor along the wall behind the fryers and flat top in the deli kitchen area.
2. Observed a build-up of dust on the fan guards in the Meat dept prep room. |
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Core (C) |
0 |