| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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** PIC was unable to maintain active managerial control due to numerous priority violations during today's inspection. |
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Priority Foundation (PF) |
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| 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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Partially consumed water bottles, and employee's cups were observed stored on the prep table in the food prep area. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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** Hand washing sink in the 3-compartment sink area was observed blocked with the prep table. |
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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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** No hand washing signs in the restrooms. |
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Core (C) |
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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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** Raw meat observed stored above bagged pickles in the meat WIC. |
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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)(a) Food contact surfaces shall be visually clean. |
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** Dried meat residues/yellow encrusted matter were observed in the top and bottom boxes of the meat band saw.
** Build up on the sheet pans in the bakery area. |
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Priority Foundation (PF) |
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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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** In-use deli slicers, meat grinder, and meat band saw were observed with no time available for when the equipment was placed into service or when the next cleaning was due. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
not observed |
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| 16,17,18 18 Cooling time and temperature |
not observed |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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** Employee observed placed sliced deli cheese in the display cooler for sale right after slicing the cheese without following the cooling process. The sliced cheese temperature was 54F. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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** Raw frozen ducks observed improperly thawed at the ambient temperature, duck temperature was 36F. |
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Core (C) |
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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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* Bagged bread observed without required label information (store name, address, allergen) |
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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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** The window above the door in the bakery observed open and the screen on the window was broken |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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** Numerous flies observed in the back food prep area and meat department. |
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Priority Foundation (PF) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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** Raw meat and bread observed stored in shopping bags.
** Ramen boxes observed stored directly on the floor in the retail area.
** In use meat grinder observed stored in between the deli slicers without any kind of segregation. |
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Priority (P) |
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| 37 Personal Cleanliness |
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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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** Employees observed handling food without effective hair and beard restraint. |
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Core (C) |
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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 boards in the meat department observed with deep scoring. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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** The bottom of the prep tables was observed rusted. |
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Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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** Chlorine test strips were not available. |
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Priority Foundation (PF) |
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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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** Ice build up observed on the condenser and floor of the WIF.
** Build up observed on the walls and floor in the back prep area and meat department. |
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Core (C) |
0 |