| 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 a gallon container of block whitener stored in the basin of the hand wash sink located in the meat department at the time of inspection. |
PIC removed the container from the hand wash sink at the time of inspection. |
Priority Foundation (PF) |
0 |
| 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. |
out |
Observed excessive yellow stains on the cutting board in the seafood department at the time of inspection. |
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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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| 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 items in the deli walk-in cooler that were not date marked at the time of inspection. Items included a partial bag of kernel corn, a partial bag of mac n cheese, and a partial bag of mashed potatoes. |
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Priority (P) |
0 |
| 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. |
out |
Observed 11 cases of commercially processed raw sausage products in the thawing process on racks in the meat department prep room. The prep room temperature was at 50 degrees. PIC indicated that the cases of sausage were placed on the racks for thawing the night before. The sausage products were checked internally with TDA verified probe thermometer and showed a temperature range of 46-51 degrees. |
PIC voluntarily discarded the 11 cases of sausage at the time of inspection. |
Core (C) |
0 |
| 35,36 Pests & contamination |
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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 |
out |
Observed 2 chubs of Oven Roasted Turkey stored in ZipLoc bags in the deli case. The chubs were too large for the ZipLoc bags, and the bags would only close halfway leaving the chubs exposed. |
PIC placed the chubs in larger ZipLoc bags at the time of inspection. |
Priority (P) |
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(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Observed excessive surface rust on the interior bottom shelves and vent guards of the deli meat and cheese cases at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 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 excessive food soils in the sliding door tracks of the deli meat and cheese cases at the time of inspection.
Observed excessive food soil residue on the upper pipes and spray bars inside the automatic ware wash machine at the time of inspection. |
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Core (C) |
0 |