| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed hand wash sinks in meat room and kitchen to not have hand wash signs. |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed the following food contact surfaces in the kitchen to not be visually clean: knives with blue painted blades had dried organic matter on the blade. black handled knife with white flacking martials on the blade, these items were stored as clean.
*Observed measuring cups stored in a basket, with grease build up on the food contact surface.
*Observed the following food contact surfaces in the meat room to not be visually clean: meat grinder inner surfaces have yellow organic build up, to include seals, and rust is present in the output housing. Table slicer had yellow organic build up under the blade guard. These items had all been cleaned for the day.
*Observed gray organic matter build up on the deflector in the ice machine. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed items in the retail produce case, retail meat case, produce WIC, and in kitchen, requiring cold holding for safety, not being held with an internal temperature below 43F when checked with Inspector's probe thermometry. See temperature chart above. |
PIC did voluntarily discard all items with an internal temperature greater than 43F. Items were scanned out and placed in trash with cleaning product poured over them. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed open cheese, bologna, and milk in the kitchen, with no date marking,
*Observed open yogurt in the produce WIC with no date marking. |
PIC did voluntarily discard the items with no date marking. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed gap at back door by produce to great enough to pass an ink pen through. |
|
Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed apparent rodent excrement between the registers and baby formula storage, in the dry storage area, under boxes of single use cups, under the oven in the kitchen, and in the produce prep area. |
|
Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed raw wood being used under table legs in meat cooler and meat room, this would prevent easy cleaning.
*Observed rusted out and missing pieces on hood vent in kitchen, this would prevent easy cleaning. |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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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 upper and lower wheels on meat room band saw to have red and yellow organic build up, this item was already cleaned for the day.
*Observed green organic matter on plug in cover in meat cutting room.
*Observed dust build up on the fans in Walk in Coolers.
*Observed excessive grease build up on in the convection oven. |
|
Core (C) |
0 |