| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Observed hand sink in ware washing area to not have hot water. |
PIC was able to turn on hot water line to sink and sink was supplied with hot water. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed no paper towels or hand drying device in unisex restroom |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw shell eggs stored above tortillas in deli walk in cooler.
* Observed raw pork products (Chorizo) and raw sliced beef bacon stored above Milk in produce RIC |
PIC moved eggs and raw products in produce walk in cooler. |
Priority (P) |
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 |
Observed small amount of encrusted yellow organic matter in bottom cabinet of band saw in deli department. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed tilapia in hotbox to have an internal temperature of 85 degrees F when taken with inspector probe thermometer.
* Observed roasted chicken half to have an internal temperature of 105-125 degrees F when checked with inspector probe thermometer. |
PIC discarded all items below 135 degrees F |
Priority (P) |
1 |
| 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 |
Observed garlic marinate, open canned of chipotle peppers and sliced house make pickled carrots to be stored at ambient temperature. |
PIC discarded all items stored at ambient temperatures. |
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 |
Observed bus tub of house made cooked BBQ Beef, house made cooked bus tub of Pork BBQ, and house made bus tub of Cooked Beef tongs in deli walk in cooler with no date of creation. |
PIC discarded all 3 tubes since no date could be determined when house made products were made. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed house made pickled vegetables to have a made date of 10/31/2024. Inspector explained to PIC vegetables need to be cold hold and be discarded after 7 days of creation. |
PIC discarded all pickled vegetables. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
Observed several items in ziplok and plastic bags on retail sales floor with no labeling information. Items included spice mixes, beans and dried chilies. |
PIC removed items from shelf. Inspector gave information to PIC about food freedom act and how to label items. Inspector will place hold order on miss labeled items. |
Priority Foundation (PF) |
0 |
| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
out |
Observed no ingredient or allergen information for self service bakery products. |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed excessive grooved cutting boards in deli area. |
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Priority (P) |
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 |
Observed excessive dust build up on vent guards in grocery walk in cooler. |
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Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Observed unisex restroom door to not be self-closing. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Observed open lids on dumpsters with trash present. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Observed lights in grocery walk in cooler to not have shatter resistant cover. |
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Core (C) |
0 |