| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels were conveniently located to the hand washing sink at the food service area and bakery area. |
Person in charge had employee place rolls of paper towels at both hand washing sink during routine inspection. |
Priority Foundation (PF) |
0 |
| 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 |
Meat department slicer was observed to have excessive amount of dried food residues and build up. Ban saw in the meat department had excessive amount of dried food residues and build up on the wheels (top and bottom) and blade guards at the bottom. |
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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 |
out |
The blades to the bread slicer were observed to have excessive amount of dried food residues and build up. |
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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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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 |
Raw chicken on the chicken preparation station was observed to have internal temperature of 52-57 degrees F. |
Person in charge had employee voluntary discard the food referenced in the violation in the trash during routine inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
Chipotle chicken deli meat and oven roasted chicken deli meat did not have an open/preparation date or a discard/expiration date. |
Person in charge had employee voluntary discard the food referenced in the violation in the trash during routine inspection. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Three different variety of turkey breast deli meats in the retail display deli meat case had an open/preparation date of 15 October 2024 and discard/expiration date of 21 October 2024. One variety of turkey breast deli meat in the retail display deli meat case had an open/preparation date of 16 October 2024 and discard/expiration date of 22 October 2024. |
Person in charge had employee voluntary discard the food referenced in the violation in the trash during routine inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Pick up entry/exit door was observed ot have gap at the bottom corner of the door to the outside. All three receiving bay doors in the back receiving area were observed to have gaps between the floor plate and the bottom of the roll up door. |
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Core (C) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Two old digital thermometers in the produce open air cold holding unit were observed to be dripping brown/black water on the whole produce below. A tray of muffins in the bakery walk in freezer were observed to be stored uncovered and unprotected. A speed rack of bread was observed to be stored in the bakery preparation area uncovered and unprotected. |
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Priority (P) |
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. |
out |
Employee was observed to enter food service area for food preparation and handling with facial hair and no beard restraints or guards. |
Person in charge had employee place a beard guard on during routine inspection. |
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(8) Linens must be laundered between uses; wet cloths changed daily; stored properly; may be laundered on site in mechanical washer, designated sink, or warewash sink; laundry f... |
out |
Employee was observed to be come in from outside on break, with food service apron on and then return to the food service area with the same apron on. |
Person in charge had employee change apron before employee began an food handling or food preparation. |
Core (C) |
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Several of the speed rack trays next to the automatic dish machine in the bakery department were observed to have a white substance splattered all over the racks |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Single use containers in the bakery department were observed to be stored on storage rack not inverted. A box of single use containers were observed to be stored directly on the floor in the bakery department. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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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 |
Storage rack for utensils and equipment in the food service area was observed to have excessive amount of rust and peeling. Storage rack in the meat process room where bags of single use containers were observed to be stored had excessive amount of rust and peeling. |
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Core (C) |
0 |
| 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 |
Deli meat retail display case had excessive amount of dried food residues and build up on the door slides. Excessive build up and dried food residues were observed front, slides and bottom shelves of the food preparation tables in the food service. Excessive amount of buildup and dried food residues were observed on rolling carts in the food service, bakery, produce, and meat departments. The storage rack in the meat processing room was observed to have excessive amount of black build up. Several of the speed rack and two shelf rolling carts in the food service and bakery were observed to have excessive amount of dried food residues and build up. The feet to the deli meat slicers in the food service were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Fan guards in the cold holding units at the food service, bakery, meat, produce, grocery, dairy and beer were observed to have excessive amount of dried food residues. |
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Core (C) |
0 |