| 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 |
Several clean ready to use food contact pans/trays were observed to have dried food residues and build up. These food contact equipment and containers were observed to be stored on the near the three-compartment sink. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Microwave in the bakery department was observed to have excessive amount of dried food residues and build up. The lid for the unused chicken breading was observed to have excessive amount of dried food residues. The hot holding bar in the food service was observed to have excessive amount of dried food residues and build from previous day use. The standing chip holder next to the hot holding bar was observed to have excessive amount of buildup and dried food residues. Ban saw, being stored at cold holding, was observed to have excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
0 |
| 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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Turkey deli meat did to have a open/preparation date or discard/expiration date. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during routine inspection. |
Priority (P) |
2 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Pickle and pepper deli meat loaf was observed to have open/preparation date of 9 October 2024 and a discard/expiration date of 15 October 2024. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during routine inspection. |
Priority (P) |
2 |
| 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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Walk in cold holding unit #2 at the meat department had an ambient temperature of 48.6-degree F. TCS foods in the walk in cold holding unit had an internal temperature of 42-43 degrees F. All TCS foods were moved from this cold holding unit to another cold holding unit. |
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Priority Foundation (PF) |
0 |
| 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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Several frozen bakery food items in the bakery walk in freezer were observed to be stored uncovered and protected. |
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Priority (P) |
0 |
| 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 in food service and bakery were observed to have facial hair with no beard restraints. |
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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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Door slides of the deli meat retail display case were residues to have excessive amount of dried food residues and build up. Excessive amount of dried food residues and build was observed on the door slides of the hot holding unit and chip display unit next to the hot holding unit. Several of the food preparation tables, bottom shelve inside the unit and the outside of the unit, were observed to have excessive amount of dried food residues and build up. Carts on wheels, in the food service, produce, and meat department had an excessive amount of dried food residues and build up. |
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Core (C) |
2 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Fan guards in walk in cold holding unit in the meat, produce, dairy, food service, and bakery were observed to have excessive amount of dust. |
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Core (C) |
0 |