| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Cutting boards that are direct food contact in the ambient temperature deli and fruit cutting areas are not being washed/rinsed and sanitized every 4 hours. These are being sanitized frequently throughout the day- however the full wash, rinse and sanitize only occurs at the end of the night |
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Priority (P) |
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| 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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Approx 12 containers of cut fruit with discard date of 10/10(fruit is date marked for two days- cut date 10/8) was found and tempted in the open-air retail cooler with State and Establishment Calibrated thermometers. Fruit was tempted between 45-49 degrees. In addition, fruit with date mark of 10/11/24- Cut this morning (10/9) found in the open-air reach in cooler was tempted at 56 degrees. As per Produce employee these were placed right out in the retail area cooler after cutting. |
The approx. 12 containers of grapes, cantaloupe and watermelon that were cut on 10/8/24 were voluntarily discarded due to temp over 41 degrees. The fruit that was cut this morning and tempted at 56 degrees, was moved to the produce walk in cooler to cool properly before being placed in the retail section for sale. |
Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 39 Washing fruits and vegetables |
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| 38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form |
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Per produce area employee - Watermelons are not being washed before being cut |
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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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The stands that the cutting boards sit on in the deli area were found with dried food residue- Observed when lifting the boards |
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Core (C) |
2 |