| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
1. Observed a build-up of food residue and debris from previous days use on the food processer in the Deli.
2. Observed a build-up of food residue and debris from previous days use on the vegetable dicer stored clean in the Produce prep room.
3. Observed a build-up of food residue and debris from previous days use on the teeth of the Cuber in the Meat Dept prep room. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Chopped lettuce, Sliced Deli Bologna, sliced Deli Turkey, sliced Deli Roast Beef, sliced Black Forest Turkey, and sliced Deli Ham stored in the Sandwich Prep Cooler internally checked with a TDA probe thermometer were observed to be between 45*F and 48*F, out of the safe cold holding range of 41*F and below. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 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 food containers stored in the Deli Walk in Cooler consisting of Cabbage Soup with a preparation date of 8/13/24 and a discard date of 9/13/24, Taco Meat mixture with a preparation date of 8/11/24 and a discard date of 10/11/24, Chili with a preparation date of 8/11/24 and a discard date of 10/11/24, and a second container of Taco Meat mixture with a preparation date of 8/9/24 and a discard date of 9/9/24; product was dated over the 7 day date marking period. Date Marking requirements consist of; 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.
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Management corrected the date marking during inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed food containers of Cabbage Soup with a preparation date of 7/29/24, Chili with a preparation date of 7/30/24; Past the 7-day discard date. Observed a food container of Commercially processed Smokehouse Potato Salad with a use by date of 8/1/24 at the time of inspection on 8/13/24. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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 condensate dripping on fresh meat in the full-service case in the Meat Dept. |
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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 |
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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 Poly Cutting Board at the Prep station in the back kitchen area of the Deli to be heavily scored and discolored. |
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Priority (P) |
0 |
| 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 |
out |
Observed the Cuber lid in the Meat dept and the Floor Mixer top cap in the Deli to be cracked and broken. |
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Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
There were no test strips available at the 3 Bay Sink in the Bakery dept. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Observed old meat debris from previous days use on the motor housing on the backside of the Bandsaw in the Meat dept prep room. |
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Core (C) |
0 |
| 51,52 Facilities |
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| 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 the 3 Bay Sink in the Seafood dept to be leaking from PVC pipes underneath the sink: in need of repair. Observed heavy leaking from the pipes coming from the ceiling behind the Baler in the Grocery backroom, in need of repair |
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Core (C) |
0 |