| 06,07 Hand Hygiene |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Observed employee in the produce department cutting green onions without wearing gloves. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
-Observed dried food debris on the Cuber blades in the meat department. The Cuber blades were stored as clean and sanitized at the time of inspection.
-Observed several metal food prep pans in the deli department with dry food residues on the interior. The pans were stored as clean and sanitized at the time of inspection. |
PIC removed the pans for recleaning at the time of inspection. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Noted that the three compartment sink in the Bakery Department and Starbucks were set up for WRS at the time of inspection. Upon checking the sanitizer concentration in each department, the sanitizer concentration showed 0 PPM. |
The sanitize section of both three compartment sinks were drained and refilled for retesting. Both sinks showed 200 PPM after refilling. |
Priority Foundation (PF) |
0 |
| 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)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 several ZipLoc bags of deli meat chubs in the full-service deli case with date marking as to discard in 8 days instead of 7 days. All the meat chubs were still within the 7 day discard period since the day of creation at the time of inspection. |
PIC redated all chubs to reflect the correct discard dates. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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0 |
| 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. |
out |
Observed employee in the produce department cutting fresh onions without wearing a hair net. |
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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 cutting boards in the Seafood Department and Meat Department with deep cuts, scarring and discoloration at the time of inspection. |
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Priority (P) |
1 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed excessive soil buildup on the sanitize drain board and also on the sanitize drain board matt in Starbucks at the time of inspection. |
PIC recleaned the matt and the drain board at the time of inspection. |
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
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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 dried food residues on the bottom framework and base of 3 slicers in the Deli Department at the time of inspection.
- Observed excessive food soils on the inside bottom, and on the upper spray bars of the ware wash machine in the Deli Department. The ware wash machine had not been in use since prior day. |
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Core (C) |
1 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Observed excessive condensate dripping from the upper exhaust duct work on the ware wash machines located in the Deli Department and Bakery Department at the time of inspection. |
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Priority (P) |
0 |