| 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 the following in meat department: Observed clean white trays stored in soiled sanitizer bay of 3 compartment sink; observed tenderizer blades, and blade holder soiled with wet meat product and stored clean on a soiled drying rack of the 3 compartment sink; observed various areas of saw machine soiled with wet meat particles. Areas include back panel of bottom compartment, bottom wheel, saw blade, tabletop, and top compartment inside left panel; frame of meat department prep/cutting tables; stainless steel table that houses the tenderizer and slicer; and the inside of meat grinder that contained wet meat particles and older buildup on inside front panel. Meat department had been cleaned for the day, prior to inspection. Observed cutting board in produce department soiled with black substance in scores. |
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Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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In produce department, sanitizer spray bottle tested with state strips, had sanitizer concentration tested at 0ppm. Concentration of sanitizer was not at required strength of 200-400 ppm. |
Sanitizer was emptied from bottle during inspection. Bottle was not refilled since produce department was done working for the day. |
Priority Foundation (PF) |
1 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no visible thermometer in the Saborico Yogurt Drink Cooler. |
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Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service meat trays and cases of meat and poultry pads stored directly on floor in back hallway behind the meat department. All single service items should be stored 6 inches off the floor protected from contamination; Observed an open case of meat & poultry pads not stored covered, protected from contamination, in back hallway behind meat department. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 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. |
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Observed all 3 bays of 3 compartment sink and drying shelf soiled with raw eat pieces. Meat department had been cleaned for the day, prior to inspection. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 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 handwashing sink in employee restroom leaking into mop bucket. Per manager, store maintenance is scheduled to fix the leak. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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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 box of personal food items used by employees, stored over produce in produce walk in cooler. All personal food items should be stored below food products for customer purchase to prevent contamination. |
Box of food was stored on bottom shelf of cart during inspection. |
Core (C) |
0 |