| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
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 dishes in deli not properly being sanitized due to 3rd bay sanitizer sink not having a working drain stopper to hold sanitizer water. Observed deli employee washing, rinsing, and drying dishes. Observed meat department using low-splash beach for sanitizer. Low splash bleach in not an approved sanitizer. (Plain Clorox bleach was acquired during inspection). |
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
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 food product in retail produce cooler not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer; 16 packages sf shredded carrots 58F & 21 packages baby carrots 51F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
2 |
| 24,25 Chemical hazards |
not applicable |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed produce sanitizer spray bottle to contain sanitizer at a toxic level. Tested sanitizer level at +200 as strip turned purple and back to white. Too much bleach used when preparing bottle. |
|
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed ice scoop for bulk ice machine, located downstairs, sitting on top of a bag on storage shelf, not stored protected from contamination. |
Ice scoop stored in bag during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
out |
Produce department cuts fruit. Produce department sink does not have 3 bays to properly wash, rinse and sanitizer utensils/cutting boards. |
|
Priority Foundation (PF) |
0 |
| 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 |
Observed extremely heavy ice buildup, in downstairs walk-in freezer, on walls, floor and ceiling. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed personal jacket and full Pepsi soda can stored on top of boxes containing bags used for bagging ice for retail sale. These boxes were located downstairs next to bulk ice machine. |
|
Core (C) |
2 |