| 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 Poly Cutting Board at the Meat Dept processing table that had dried blood from previous days use on the bottom; not properly cleaned and sanitized. The poly cutting board has not been in use this date. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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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6 packages of Chicken Tenders, 1pk of St. Louis Ribs, 1pk of 4 piece Fried Chicken, and 3 containers of Cole Slaw stored in a retail reach in display case in the Deli dept was observed to be between 44*F and 53*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
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)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed a partial case of Deli Sliced Turkey stored in the Deli Walk in Cooler with a Manufacturers discard date of 10/7/24. |
Management discarded product during inspection. |
Priority (P) |
1 |
| 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 tracks and inside shelving at the deli meat & cheese display cooler with old product build up, not properly cleaned and maintained. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed the 3 Bay Sink in the Produce dept to be leaking under the middle basin: in need of repair |
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Core (C) |
0 |