| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Deli manager was unable to demonstrate knowledge of relevant food safety question regarding date marking requirements and internal cold holding temperatures. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Several employee personal drinks were observed on front food preparation counters of the food service and on the food preparation counter in the bakery preparation area. |
Employees moved personal drinks to designated area during routine inspection. |
Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed to touch top side of the trash can with single use gloves, employee without washing their hands or removing their single use gloves then proceed to pick up a pair of metal thongs from clean ready to use rack and place the pair of thongs on the cooked whole chickens. Employee was observed to be pick up personal drink from food preparation counter across from the deli meat retail case. Employee carried personal drink with ready to eat foods on white display tray, took personal drink to designated area, employee did not removed single use gloves or wash their hands after handling personal drink and before engaging in food preparation or food handling. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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Shell stock tags did not have require information available on the tags. Facility is retaining shell stock tags but did not have date sold/discard date recorded. |
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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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Meat department: Several knifes were observed to be have excessive amount of dried food residues and build up on the blades and handle/knife transition. These knifes were observed to be stored in the knife holders attached to the wall. The sausage stuffer was observed to have excessive amount of dried food residues and build up at the top plastic white piece.
The large ice machine had excessive amount of yeast build up on the inside dispensing shoot. An excessive amount of black build up was observed underneath the ice machine were the ice cart are being stored.
The vegetable chopper in the food service preparation area was observed to have dried food residues on the blades. This chopper was observed to be stored on the metal rack with other clean ready to use dishes.
The can opener attached to the front food service preparation table was observed to have dried food residues and build up on the blade.
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Both deli meat slicers in the food service area were observed to have excessive amount of build and dried food residues on the blades, upper and lower lips and push plates.
Raw juicing machines were observed to have excessive amount of buildup and dried residues on the blades, upper cover, metal strainer and pour spout. |
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Priority (P) |
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| 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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Leafy greens at the self-serve salad bar were observed to have internal temperature of 53-48 degrees F.
Temperature control for safety food items at the self-serve salad bar were observed to have internal temperature of 45–53-degree F. These foods included sliced onions, sliced peppers, hard boiled eggs, pasta salad, potato salad, and sliced cucumbers.
The "keep refrigerated after opening" salad dressing at the self-serve salad bar had an internal temperature of 53 degrees F.
The temperature control for safety sauces, dressing and condiments such as mustard, mayo, marinates ingredients such as garlic and sauce spice mixes in the cold holding unit of the meat department across from the retail display cases had internal temperature of 47-48 degrees F.
A metal container of corn with spices was observed to have internal temperature of 51 degrees F. This observation was made at the speed rack next to the oven in the food service area.
A metal container of rice mixed with salsa; rice was indicated to be prechilled had an internal temperature of 61 degrees F. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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, ... |
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Deli meats in the food service deli meat/deli salad display case did not have a consistent date marking system. Employee indicated that the date on the tag of the deli meat was not when the deli meat was open, the date was made from when they last sliced the deli meat. Employee indicated that they place a expiration discard date of the deli meat based on the date of manufacturer best used by date on the unopened product. Discussed with employee and deli manager date mark requirements including 7-day requirements. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Hand held spray tank in the produce department did not have any identifying information on the contents of the spray bottle. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Several toxic chemicals were observed to be stored above spices on the metal rack outside the meat department back receiving door. |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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The self seve salad bar cold holding unit had an ambient temperature of 48.7 degrees. The meat department cold holding unit across from the retail meat display cases had an ambient temperature of 48.9 degrees F. |
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Priority Foundation (PF) |
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| 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. |
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Several foods, tamales and empanadas, thawing in the food service area were observed to be thawing on a speed rack near the oven. |
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Core (C) |
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| 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 |
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Chicken wings in the food service walk in cold holding unit were observed to be stored uncovered and unprotected. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Several packages frozen in the walk-in freezer were observed to have excessive amount of ice buildup. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 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. |
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Employee was observed to have hair braids unrestrained. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Knifes in the produce department were observed to be between the electrical lines and the wall. |
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Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Several food containers in the food service area were observed to be stored not inverted these include metal baking pans. White deli salad display bowls in the front food service area were observed to be stored not inverted. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Several boxes of cups were observed to be stored directly on the floor in the back food service storage area. Several single use containers in the meat department were observed to be stored not inverted on the metal storage racks. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Cutting boards in the food service area, meat department and produce department were observed to be heavy scored and stained.
Several sticker were observed on food containers in the clean ready to use storage area of the food service and meat department. |
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Priority (P) |
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| 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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Auto machine dish machine had an excessive amount of buildup and dried food residues on the piping, spray heads, side walls and top of the unit. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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The rack in the bakery department was observed to have excessive amount of buildup and dried food residues. The door slides in the retail display cases in the food service and meat department had excessive amount of buildup and dried food residues. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Vent hood at the food service area and the vent hood above the three-compartment sink had excessive amount of buildup, grease and dried food residues. |
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Core (C) |
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| 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 |
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Employee personal items were observed to be stored on single use items in the food service back storage area. Employee personal items such as bags and clothing were observed above single use items and on wrapped containers of single use food containers. |
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Core (C) |
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