| 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 |
slicer in meat room not in use but extremely soiled and needs cleaning and moving if no longer using, it has become a catch all *****Meat saw old food buildup on blades and carriage****tenderizer blades old meat residue and protein buildup****slicer in deli, old food residue, not breaking down and cleaning and sanitizing properly **** meat grinder old food residue, old food buildup *** Can opener in deli, old food residue |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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pizza pans and trays old food residue****Smoker old buildup inside** |
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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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dairy case running too high, 54 degrees, milk and liquids dairy products, internal temps, 553-47 degrees*** The left side of the coolers towards eggs is at 43 degrees. Sour creams, cottage cheese and product in that section is 47 degrees. Product is being disposed of, milk man came and put his fresh delivery in walkin cooler. They are calling maintenance to have them check |
pulling product to cost out and dispose of |
Priority (P) |
1 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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repack items such as pimento cheese, chicken salad and desserts, no ingredient labels |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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front door gap at bottom and not closing tightly |
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Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
numerous flies in meat room |
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Priority Foundation (PF) |
0 |
| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
out |
large fly strip directly over deli prep table and it is also full. Cannot be stored over any food or food prep areas |
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Core (C) |
0 |
| 37 Personal Cleanliness |
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0 |
| 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 in deli making burgers and prepping for today wearing no hat or hairnet |
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Core (C) |
0 |
| 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
meat storage racks in meat Walkin extremely rusty ad unable to clean properly |
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Core (C) |
2 |
| 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. |
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walls soiled in meat room ***Ceiling in meat room soiled*** walls greasy in deli kitchen along with ceiling and floor, greasy**** meat room floor soiled*** floor in Walkin meat cooler, food residue*****backsplash behind fryer greasy and wall beside fryer greasy*** Floor in front of smoker extremely soiled******all shelves in meat room soiled*** Floor in deli extremely soiled****floor in hallway to storage area, extremely soiled ***chicken breading cart has old breading residue on carriage*** trashcan in deli soiled and needs cleaning*** |
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Core (C) |
2 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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men's toilet soiled and needs cleaning,*** floors in restroom needs cleaning |
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Core (C) |
2 |
| 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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
exposed insulation and falling insulation in smoker hallway |
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Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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standing stagnant water outside in backup for deliveries, not draining properly****cooling unit in meat room 64 not cooling cannot leave meat out due to temp, prep and put away, only small amount can be out at one time. ****milk cooler not maintaining product 41 or below. |
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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(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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light in deli area flickering and intensity not sufficient |
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Core (C) |
0 |