| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed handwashing sink in produce department not properly supplied with towels. Paper towel dispenser not dispensing towels. Per discussion with produce PIC, dispenser not dispensing possibly due to bad batteries. |
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Priority Foundation (PF) |
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| 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. |
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Observed in meat department: tenderizer blades soiled with yellow dried meat buildup in-between blades. Per meat department employee, blades had been cleaned prior to inspection; observed inside of meat grinder basin soiled with yellow dried meat buildup around gaskets; observed knives, stored clean in bucket, soiled with meat particles on knife blades and at the base where knife blade meets the handle. Discussed equipment cleaning with Brandon, Meat Department Manager. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed food products on retail deli island cold bar not being maintained at 41F or below for cold holding food safety control. Various cut fruit probed with a calibrated state thermometer 47F-48F; various flavors of chicken wings 44F-47F. Observed rotisserie chicken in retail cold case not being maintained at 41F or below for cold holding food safety control. Fried Chicken and Rotisserie Chicken probed with a calibrated state thermometer 44F, 47F, and 45F. |
Per David Cullaton, Deli Manager, fruit chunks and chicken wings had only been placed out on retail deli island salad bar for approximately 1.5 hours. Product was pull from bar and stored in walk in cooler to drop temperature. Fried chicken and Rotisserie chicken were pulled from retail case and voluntarily discarded during inspection. |
Priority (P) |
1 |